Great Video. I actually own and operate a smoked salmon company in Canada. Besides gravlax, we mostly use regular salt for our dry cure. No more than 3 to 4 hours. This is followed by a wet brine of another 3 to 4 hours. After this the fish is racked and dried overnight before it is smoked the next day. Also interesting to watch and learn different methods. Cheers !
You’re more than welcome. thanks for your comments ive not seen the brine technique before with cold smoked salmon but i always use a wet brine when hot smoking salmon. 👍
Do you have a channel and vid showing the process? Even gravlax? Trying to learn this/ these techniques. Just screwed up a whole slab this past weekend. I fell asleep and the smoker got too hot, essentially grilling the fillet. I have had success, but that experience I would like to avoid. Thanks
There are a number of salmon videos on the channel and i think i have one on Gravlax. just search on my channel for salmon and you’ll be able to find it 👍
Excellent and informative video. A tip - before slicing, just pull the skin off and then use a knife to scrape off the soft brown gunk and then slice away easily, even vertically if you wish
Im ok with the brown meat personally but if that’s something you’d rather not eat its ok to remove it in the way you describe. ill be doing a vertical slicing video this winter. 👍 Thanks for your comment.
Hiya, just to say that I used your method for this on a cheap bit of salmon (scared to mess up an expensive piece) and I'm very pleased with the results. It's too salty, but that's my fault. I ran out of coarse salt and put some fine stuff on to finish it and didn't rinse it off early enough, but I've made sure I have plenty in for next time. And I smoked it on the ninja woodfire grill so it only took two hours to cold smoke it. Really pleased with it for a first attempt. Thanks a lot for this video 🤗
Love it !! Tried your recipe last year and it was awesome. Everyone loved it and I will defo be doing it for Xmas this year 😋😋 If it was not for people like u making vids like this I would not of tried to do it . So a big thank U for all your time and effort you put into all you vids
Thank you for the knowledge. I'm learning to make cold-smoked salmon at home for the first time, as I like smoked salmon very much and it's always very expensive here where I live. Your video is very descriptive and knowledgeable. However, I'm a bit concerned about parasites in the salmon because it is cold-smoked at a very low temperature. From another website, I've learnt that it needs "deep-freezing" (the same treatment as in preparing Sushi) to kill parasites. So, on top of your method, I will also do deep-freezing. Thank you. God bless you! Best wishes from Thailand!
Good question. Prasites are only a concern in wild salmon stocks. Farmed Fish tend not to suffer them. and the vast majority (if not all) salmon these days has gone through a freezing cycle before it gets to the customer. Ive not had an issue in the past with shop bought but its good you’re aware of the issue.
Wonderful video, I just built my white oak port/rum barrel smoker and I’m curing my first pieces of salmon tonight and will hopefully cold smoke tomorrow. I’m using a fine salt to expedite the process because of excitement but have a beautiful piece I will take my time on the next go round. Thanks
Well done great work 👏 I am figuring I could do the same thing with a beautiful Rainbow 🌈 Trout from the Taupo Region here in New Zealand 🇳🇿. Love the job u did and would love the chance to look at your plans for the smoker. Craig
Great video, clear and precise. One question though, I have been cold smoking Salmon a few times based on other recipes and techniques. The main difference was curing the fish with mixture of Salt and Sugar. Looking at your video I understand that its not a must but I wonder if there a deeper reason for this.
thanks for your comment, I tend only to use salt when I make cold smoked salmon because that is the recipe traditionally used going back into the mists of time. Personally I think the addition of sugar can in some circumstances make the flavour taste a bit more palatable for some people, but I prefer a more savoury flavour to my cold, smoked salmon.
As a Michigan resident also with all the Great lakes near by, I myself catch my own salmon, I can honestly say I have never bought salmon from the store.
Its thanks to your channel that I decided do build my own smoker. It's nearly finished and I can't wait trying it out. I much appreciate you sharing your knownledge, it is giving me the confidence that I will be able to make some really nice smoked salmon soon! I have one bit of criticism though. Ever since "austerity" started in 2008, the quality of smoked salmon you buy in the shops has nosedived. One of the reasons is that smoked salmon producers stopped trimming the salmon slices, leaving on the ugly brown meat. Of course this means less work for the producer and they are able to sell the "trimmings" as part of the more expensive meat. There is a reason the brown meat must be trimmed off and that it persished much more quickly than the pink meat. It also doesn't taste nice and imparts a unpleasant flavour to the rest of the salmon. If you do not believe me, there are plenty of food critics that have written about this for years, one of them Samantha Rae who wrote an article about smoked salmon a few years ago in the Spectator commenting on this very issue. Luckily more and more producers are going back to trimming their salmon and high quality produce from Shetland and the Hebrides are once again free from the dreaded "brown triangles". Remarkably, Aldi's very reasonably priced luxury smoked salmon is excellent and contains absolutely no brown meat. Traditionally smoked salmon was always trimmed and you could buy the trimmings too, befause they are great for making smoked salmon pate. When producing such wonderful home smoked and sliced salmon, there is absolutely no reason to not trim the salmon before you pack it. I noticed when watching your video that you are not trimming your beautifully smoked salmon, which is a real shame. It would be great to see a video showing how to make scrumptious smoked salmon pate from the trimmings!
I agree in part with what you’re saying. The brown portion along the lateral line is easy to remove and in some high end places its removed before service. One of the reasons it tends to go off or have a “different” flavour is because its exposure to salt is limited due to its position in the fillet. Some producers vent the skin to allow salt into this portion of the flesh and this does help with flavour. i’m not convinced the flavour is that different and it’s more of a textural difference especially towards the tail portion. If you have tea at the ritz they always remove the brown meat but its for aesthetic purposes imv. Thanks for your comment and good luck with the smoker. Its nice to know i have such well read and esteemed viewers 😎
@@Coldsmoking Thanks so much for the explanation. I personally do not like the taste of the brown meat that much, perhaps it depends a bit on the freshness of the salmon. In the case of your video the amount of brown meat on the fish seems to be very limited, but I have had salmon where it is rather large. In any case, I much enjoy your videos and my smokehouse is almost finished so I can try it out soon with one of your recipes 🙂
Well done my friend. I’ve done this process several times with good results but you do it slightly differently. I will apply what I’ve learned from your video next time and see what happens. Thanks
some places after curing brush the fillets with a mixture of water and maple syrup to stop further curing and balance the salt aand give some flavor i think it also helps to adhere the smoke
Not a method I'm familiar with. Personally, I'd prefer to use the right level of salt when curing tbh. Sweetness on smoked salmon is not a traditional ingridient but if you like it, that's great.
@@Coldsmoking i have done it like that many times and no it will not be sweet or off tasting it comes out good perhaps more tender as well on the surface and helps adhere smoke and gives ust the perfect balance regardless of salt amount used, also note the short curing time in the vid , for me i might go with maybe to 6 hrs to ensure proper curing through but not too dry i prefer mine to have a nice degree of moistness inside
Hi Turan A great reminder to get the ProQ out, now it’s colder outside 😊 Homemade smoked salmon is absolutely delicious and well worth the effort and investment! This is a very detailed and informative post especially regarding the different salt types. One question I have, is how long will the salmon keep if vac packed and refrigerated after slicing? Thank you for sharing👌🏻
Cheers Kev, Thanks for the comments, Smoked Salmon is typically ok for 10 days under vacuum in the fridge. Having said that. , i have frozen smoked salmon under vacuum and it is good for up to a year. The sad shame is, it never lasts that long. 😂👍🐟
@leaonardland9001 good question. in my experience it doesn’t affect the quality of the finished product. many commercial producers actually have freezing as a production step.
Excellent clear vido showing how simple it really is to smoke a side of salmon. Well done. I have smoked a number of different products over the years with reasonable success. I have a pork tenderloin smoking now as I write! But I have a problem. I live in the tropics where the ambient temperature is normally 28C to 35C day and night.. Recommendations vary but most people say the smoking temperatures should not be above 25C. I have taken various measures to lower the temperatur with some success & I don't want to invest in a refrigerated smoker. Do you have any thoughts what I shoild do? Am I running a lot of risks?
thanks for the message. I know some people who have purchased an old working fridge. and used it for cold smoking in hot climates. failing that you could use ice blocks inside the cold smoker to control the temperature. I have done this in the past, and I generally placed the ice blocks high up in the cold smoker sitting in a tray, so the cold air falls and creates a circulation throughout the smoker.
@@Coldsmoking Thanks for your suggestions. I do use ice blocks in the smoker but you are right I should place them higher. Yes I did obtain an old ref and intended to convert it to a smoker or hanging chsmber - it needs a de-humidifier (average annual humidity is 75%!) and thermostat - or a hanging chamber but unfirtunately became too disables to do so.
I a hobbyist woodworker so I have a good amount of sawdust. Would this be usable in the smoker? I also use a pellet smoker BBQ so would the pellets I already have be usable?
You can use your own wood dust but if you're selling it on you'd need to provide evidence it hasn't got any impurities in it like glue or other woodworking substances you wouldn't want to consume. You could uuse the pellets to create the smoke but you'd need to channel the smoke to the cold smoker in order for it to lose heat before it gets onto the food.
I just followed this recipe one to one but with a tube smoker and pelets and it came out amazing, but a bit different from what I see here in terms of the color. Mine came out darker which seemed more smokey. What could be the reason? And I would like to know what kind of knife you use for slicing and what can you recommend. Thank you very much
The smoke output from your smoke generator may be the cause as my smoke density is quite light. I use a fluted slicing knife to take slices. thin and sharp is the key. flutes are optional but help the salmon not to stick to the blade while slicing. hope that helps. 👍
Recently found you after building my own cold smoker. Always wanted one and just love the flavours. Your Kippers are on my list. Just loved them as a kid. So thank you very much for your videos, absolutely fantastic step by step process. Great content. I’m on a mission to smoke just about anything I can right now. Even the neighbours cat looks tempting… maybe I’ll draw the moral line there…. maybe! Anyway I have a question.. Can I cold smoke lamb forequarter, chops etc? I see very little online except for hot smoking. I was thinking of soaking in a brine then when dried use a dry rub and leave in the fridge over night. Then put in the cold smoker the next day for 3 to 6 hrs before hanging them on hooks in the oven to cook. Any thoughts or recommendations? Thank you in advance.
Hi Charlie, Definitely not tried Smoked Cat Lol.... Re the lamb, you're right, a light brine 100g salt in 1 litre of water for about 30 mins should be good. Pat dry and allow to dry for 12 to 24 hours in the fridge before cold smoking. I'd go for about an 8 hour smoke and the smoke will remain after cooking. Lamb Shoulder or forequarter is great smoked and roasted in the oven. No need to hang it, if it's easier for you use a roasting tray. Good luck with it
Thank you for your reply, I left the cat alone for now. You’ll be pleased to know. I did the brine for 45 min, should have been shorter was quite salty. But the meat was tender. I used a bbq rub on some of the meat and the rest had pepper and rosemary. I only left it in the fridge for a few hrs… should have been longer like you said. Smoked it for 6 hrs with half hickory and half oak. Before roasting it. The rub was not a good idea. But the rosemary and pepper turned out well. Will give it another go. Oh I tried eggs like you said.. Magnificent! Who would have thought? Keep up the great work! Thanks again. Charlie
Hi Turan, after attending your brilliant courses many years ago, i have been smoking various things as a hobby ever since. About 4 years ago i read some articles on parasitic worms in salmon. Since then I have always used frozen salmon for curing and cold smoking. Do you think when using fresh salmon there is a risk a worm surviving the the process?
the parasitic work is Lesakis and isn’t usually found in farmed salmon. having said that there are many who say frozen makes better smoked salmon. The parasitic worm is killed by freezing for 24 hours at -20c. longer if the temp is higher. 👍
Amazing video, and so clear to follow! I do have a question though. Is there a reason to leave the skin on through the whole process? I am wondering if removing it would allow more surface area to be “in contact” with the smoke.
Certainly it would expose the fish to more smoke but it’s just not needed and there are no curing houses that i know who remove all the skin. I’m aware that sone larger, thicker fillets have parts of the skin “vented” or removed but this is to aid curing rather than smoke penetration. 👍
Loved the vídeo… definitely gonna try your way… and probably try and build a cold smoker similar to yours. The only question I’m left with is for how long and at what temperature should/can I store the vacuum sealed salmon.
personally once it’s vacuumed and sliced, I stick it in the freezer. Once in the freezer it can last about nine months to a year. In the fridge 7 to 10 days on vacuum.
How mant times did you have to fill your wood tray thru the smoking process? I use a smoke daddy tube cold smoker. But I am interested in the one you are using. Thank you.
In this instance using the ProQ Artisan Cold Smoke Generator just the one fill gives me 18 hours of cold smoke. Obviously if you want a smokier flavour you can refill and go again. Thanks for your comment.
I always hang my fish in the smoker. Do you think there is any difference to hanging them as against laying them flat like you do ? Just thought the smoke gets to the side of the fish whilst hanging easier.
I dont use granulated salt, instead I use big small rock salt, sea salt and pink salt mixture then it will be 50/50 with brown sugar. 12-14 hour curing, then wash the salmon, put it back to fridge for another 12-14 houra
On most videos, the fish is covered and weighted down while it is curing in the fridge. Why do you think it is better to have it sit uncovered and unweighted?
In answer to your question, the reason i don’t weigh down the salmon is because t doing that you will alter the shape of the filet. you will also force out too much moisture and this is simply not necessary as i use a drying step to further dry the salmon before smoking. The fish is covered while in the fridge and of course open when drying.
Why the music? You are explaining your methods, why make it harder for viewers to hear what you are saying? So many great vids are ruined by the addition of background noise.
Much of this footage was taken from earlier videos. Most of the background music I use these days is at a very low level and always ducked whenever there is speech. Thanks for watching though. Appreciate your time.
@@Coldsmoking Your videos most definitely don't need the music!! Jus learning from you is enough! I'm learning how to cold smoke because I want to make my own lox!!!
I know this from my youth! they would smoke the meat, spine, and ribs the meat would of course be A class the spine and ribs would be B class and you could get thick packs of that from the fishmonger you would use a fork to pry the meat out from the bones! nowadays you only see class A on the market uh, what a shame! you got the same F-ing taste for a 3rd of the price an F-ing steal!!! furthermore, the other meat is now wasted, isn't it!
Great Video. I actually own and operate a smoked salmon company in Canada. Besides gravlax, we mostly use regular salt for our dry cure. No more than 3 to 4 hours. This is followed by a wet brine of another 3 to 4 hours. After this the fish is racked and dried overnight before it is smoked the next day. Also interesting to watch and learn different methods. Cheers !
You’re more than welcome. thanks for your comments ive not seen the brine technique before with cold smoked salmon but i always use a wet brine when hot smoking salmon. 👍
Do you have a channel and vid showing the process? Even gravlax? Trying to learn this/ these techniques. Just screwed up a whole slab this past weekend. I fell asleep and the smoker got too hot, essentially grilling the fillet. I have had success, but that experience I would like to avoid. Thanks
There are a number of salmon videos on the channel and i think i have one on Gravlax. just search on my channel for salmon and you’ll be able to find it 👍
you don't say, where are you located ,company name or website id love to look into your products
@ARCSTREAMS its all on my channel page
Excellent video! Clear and easy instructions to follow. Thanks for sharing.
Btw, I wish everyone speaks English like you do. It's a joy to listen.
Thank you very much for your kind words ♥️
I’m thinking of getting into cold smoke and your video was very clear and informative. Thank you.
Thanks, appreciated 🙏
Excellent and informative video. A tip - before slicing, just pull the skin off and then use a knife to scrape off the soft brown gunk and then slice away easily, even vertically if you wish
Im ok with the brown meat personally but if that’s something you’d rather not eat its ok to remove it in the way you describe. ill be doing a vertical slicing video this winter. 👍 Thanks for your comment.
Hiya, just to say that I used your method for this on a cheap bit of salmon (scared to mess up an expensive piece) and I'm very pleased with the results.
It's too salty, but that's my fault. I ran out of coarse salt and put some fine stuff on to finish it and didn't rinse it off early enough, but I've made sure I have plenty in for next time. And I smoked it on the ninja woodfire grill so it only took two hours to cold smoke it. Really pleased with it for a first attempt.
Thanks a lot for this video 🤗
You’re more than welcome. thanks for sharing your experience 🙏
Love it !! Tried your recipe last year and it was awesome. Everyone loved it and I will defo be doing it for Xmas this year 😋😋
If it was not for people like u making vids like this I would not of tried to do it .
So a big thank U for all your time and effort you put into all you vids
Very kind of you to say so. It’s my passion and it gives me great pleasure to know others find it useful. 👍 Thanks 🙏
Thank you for the knowledge. I'm learning to make cold-smoked salmon at home for the first time, as I like smoked salmon very much and it's always very expensive here where I live. Your video is very descriptive and knowledgeable. However, I'm a bit concerned about parasites in the salmon because it is cold-smoked at a very low temperature. From another website, I've learnt that it needs "deep-freezing" (the same treatment as in preparing Sushi) to kill parasites. So, on top of your method, I will also do deep-freezing. Thank you. God bless you! Best wishes from Thailand!
Good question. Prasites are only a concern in wild salmon stocks. Farmed Fish tend not to suffer them. and the vast majority (if not all) salmon these days has gone through a freezing cycle before it gets to the customer. Ive not had an issue in the past with shop bought but its good you’re aware of the issue.
Wonderful video, I just built my white oak port/rum barrel smoker and I’m curing my first pieces of salmon tonight and will hopefully cold smoke tomorrow. I’m using a fine salt to expedite the process because of excitement but have a beautiful piece I will take my time on the next go round. Thanks
nice work. I hope it works out well for you 🐟
Right on. Now I know how to do it. Great video.
thanks vincent
Well done great work 👏
I am figuring I could do the same thing with a beautiful Rainbow 🌈 Trout from the Taupo Region here in New Zealand 🇳🇿.
Love the job u did and would love the chance to look at your plans for the smoker.
Craig
Thanks Craig 👍
yes you can translate my method for trout
Great video, clear and precise. One question though, I have been cold smoking Salmon a few times based on other recipes and techniques. The main difference was curing the fish with mixture of Salt and Sugar. Looking at your video I understand that its not a must but I wonder if there a deeper reason for this.
thanks for your comment, I tend only to use salt when I make cold smoked salmon because that is the recipe traditionally used going back into the mists of time. Personally I think the addition of sugar can in some circumstances make the flavour taste a bit more palatable for some people, but I prefer a more savoury flavour to my cold, smoked salmon.
Thanks! I get a lot of salmon from Lake Michigan and am always looking for ways to use it.
Nice, im guessing its not farmed??
As a Michigan resident also with all the Great lakes near by, I myself catch my own salmon, I can honestly say I have never bought salmon from the store.
Its thanks to your channel that I decided do build my own smoker. It's nearly finished and I can't wait trying it out. I much appreciate you sharing your knownledge, it is giving me the confidence that I will be able to make some really nice smoked salmon soon! I have one bit of criticism though. Ever since "austerity" started in 2008, the quality of smoked salmon you buy in the shops has nosedived. One of the reasons is that smoked salmon producers stopped trimming the salmon slices, leaving on the ugly brown meat. Of course this means less work for the producer and they are able to sell the "trimmings" as part of the more expensive meat. There is a reason the brown meat must be trimmed off and that it persished much more quickly than the pink meat. It also doesn't taste nice and imparts a unpleasant flavour to the rest of the salmon. If you do not believe me, there are plenty of food critics that have written about this for years, one of them Samantha Rae who wrote an article about smoked salmon a few years ago in the Spectator commenting on this very issue. Luckily more and more producers are going back to trimming their salmon and high quality produce from Shetland and the Hebrides are once again free from the dreaded "brown triangles". Remarkably, Aldi's very reasonably priced luxury smoked salmon is excellent and contains absolutely no brown meat. Traditionally smoked salmon was always trimmed and you could buy the trimmings too, befause they are great for making smoked salmon pate. When producing such wonderful home smoked and sliced salmon, there is absolutely no reason to not trim the salmon before you pack it. I noticed when watching your video that you are not trimming your beautifully smoked salmon, which is a real shame. It would be great to see a video showing how to make scrumptious smoked salmon pate from the trimmings!
I agree in part with what you’re saying. The brown portion along the lateral line is easy to remove and in some high end places its removed before service. One of the reasons it tends to go off or have a “different” flavour is because its exposure to salt is limited due to its position in the fillet.
Some producers vent the skin to allow salt into this portion of the flesh and this does help with flavour. i’m not convinced the flavour is that different and it’s more of a textural difference especially towards the tail portion. If you have tea at the ritz they always remove the brown meat but its for aesthetic purposes imv.
Thanks for your comment and good luck with the smoker. Its nice to know i have such well read and esteemed viewers 😎
@@Coldsmoking Thanks so much for the explanation. I personally do not like the taste of the brown meat that much, perhaps it depends a bit on the freshness of the salmon. In the case of your video the amount of brown meat on the fish seems to be very limited, but I have had salmon where it is rather large. In any case, I much enjoy your videos and my smokehouse is almost finished so I can try it out soon with one of your recipes 🙂
Best of luck with all your smokey projects 👍
Well done my friend. I’ve done this process several times with good results but you do it slightly differently. I will apply what I’ve learned from your video next time and see what happens. Thanks
Hope it meets with your approval 👍
some places after curing brush the fillets with a mixture of water and maple syrup to stop further curing and balance the salt aand give some flavor i think it also helps to adhere the smoke
Not a method I'm familiar with. Personally, I'd prefer to use the right level of salt when curing tbh. Sweetness on smoked salmon is not a traditional ingridient but if you like it, that's great.
@@Coldsmoking i have done it like that many times and no it will not be sweet or off tasting it comes out good perhaps more tender as well on the surface and helps adhere smoke and gives ust the perfect balance regardless of salt amount used, also note the short curing time in the vid , for me i might go with maybe to 6 hrs to ensure proper curing through but not too dry i prefer mine to have a nice degree of moistness inside
If you like it that way - Thats just fine 👍
@@Coldsmoking well i just wanted to inquire or make a suggest on it , thx
@@Coldsmoking i notice my reply with the link to the vid is gone was that you?
Hi Turan
A great reminder to get the ProQ out, now it’s colder outside 😊
Homemade smoked salmon is absolutely delicious and well worth the effort and investment!
This is a very detailed and informative post especially regarding the different salt types.
One question I have, is how long will the salmon keep if vac packed and refrigerated after slicing?
Thank you for sharing👌🏻
Cheers Kev, Thanks for the comments, Smoked Salmon is typically ok for 10 days under vacuum in the fridge. Having said that.
, i have frozen smoked salmon under vacuum and it is good for up to a year. The sad shame is, it never lasts that long. 😂👍🐟
@@Coldsmoking Does freezing cause a loss of quality?
@leaonardland9001 good question. in my experience it doesn’t affect the quality of the finished product. many commercial producers actually have freezing as a production step.
Çok bilgilendirici bir video. Teşekkür ederim.
Bir seydeigl
Excellent clear vido showing how simple it really is to smoke a side of salmon. Well done.
I have smoked a number of different products over the years with reasonable success. I have a pork tenderloin smoking now as I write! But I have a problem. I live in the tropics where the ambient temperature is normally 28C to 35C day and night.. Recommendations vary but most people say the smoking temperatures should not be above 25C. I have taken various measures to lower the temperatur with some success & I don't want to invest in a refrigerated smoker. Do you have any thoughts what I shoild do? Am I running a lot of risks?
thanks for the message. I know some people who have purchased an old working fridge. and used it for cold smoking in hot climates. failing that you could use ice blocks inside the cold smoker to control the temperature. I have done this in the past, and I generally placed the ice blocks high up in the cold smoker sitting in a tray, so the cold air falls and creates a circulation throughout the smoker.
@@Coldsmoking Thanks for your suggestions. I do use ice blocks in the smoker but you are right I should place them higher. Yes I did obtain an old ref and intended to convert it to a smoker or hanging chsmber - it needs a de-humidifier (average annual humidity is 75%!) and thermostat - or a hanging chamber but unfirtunately became too disables to do so.
I a hobbyist woodworker so I have a good amount of sawdust. Would this be usable in the smoker? I also use a pellet smoker BBQ so would the pellets I already have be usable?
You can use your own wood dust but if you're selling it on you'd need to provide evidence it hasn't got any impurities in it like glue or other woodworking substances you wouldn't want to consume. You could uuse the pellets to create the smoke but you'd need to channel the smoke to the cold smoker in order for it to lose heat before it gets onto the food.
I just followed this recipe one to one but with a tube smoker and pelets and it came out amazing, but a bit different from what I see here in terms of the color. Mine came out darker which seemed more smokey. What could be the reason?
And I would like to know what kind of knife you use for slicing and what can you recommend.
Thank you very much
The smoke output from your smoke generator may be the cause as my smoke density is quite light.
I use a fluted slicing knife to take slices. thin and sharp is the key. flutes are optional but help the salmon not to stick to the blade while slicing. hope that helps. 👍
@ my smoke generator is what it is so do you think that if I smoke it for less time I will get a lighter smoke?
I did it for 16 hours
@@alonnegev Try it for 8 hours or use a larger volume smoking cabinet. i find a lighter smoke on salmon a bit more sophisticated 👀👌
Recently found you after building my own cold smoker. Always wanted one and just love the flavours. Your Kippers are on my list. Just loved them as a kid. So thank you very much for your videos, absolutely fantastic step by step process. Great content.
I’m on a mission to smoke just about anything I can right now. Even the neighbours cat looks tempting… maybe I’ll draw the moral line there…. maybe!
Anyway I have a question..
Can I cold smoke lamb forequarter, chops etc? I see very little online except for hot smoking.
I was thinking of soaking in a brine then when dried use a dry rub and leave in the fridge over night. Then put in the cold smoker the next day for 3 to 6 hrs before hanging them on hooks in the oven to cook. Any thoughts or recommendations? Thank you in advance.
Hi Charlie, Definitely not tried Smoked Cat Lol.... Re the lamb, you're right, a light brine 100g salt in 1 litre of water for about 30 mins should be good. Pat dry and allow to dry for 12 to 24 hours in the fridge before cold smoking. I'd go for about an 8 hour smoke and the smoke will remain after cooking. Lamb Shoulder or forequarter is great smoked and roasted in the oven. No need to hang it, if it's easier for you use a roasting tray. Good luck with it
Thank you for your reply,
I left the cat alone for now. You’ll be pleased to know.
I did the brine for 45 min, should have been shorter was quite salty. But the meat was tender. I used a bbq rub on some of the meat and the rest had pepper and rosemary. I only left it in the fridge for a few hrs… should have been longer like you said. Smoked it for 6 hrs with half hickory and half oak. Before roasting it. The rub was not a good idea. But the rosemary and pepper turned out well. Will give it another go. Oh I tried eggs like you said.. Magnificent! Who would have thought?
Keep up the great work! Thanks again.
Charlie
@charliepryor72 cheers Charlie 👍
Question- Is there a certain tempature you are shooting for inside the smoker? Or just as long as temperature doesn’t exceed 80 Fahrenheit?
yes, the lower the better to be honest but essentially not to exceed a max temp.
Hi Turan, after attending your brilliant courses many years ago, i have been smoking various things as a hobby ever since. About 4 years ago i read some articles on parasitic worms in salmon. Since then I have always used frozen salmon for curing and cold smoking. Do you think when using fresh salmon there is a risk a worm surviving the the process?
the parasitic work is Lesakis and isn’t usually found in farmed salmon. having said that there are many who say frozen makes better smoked salmon. The parasitic worm is killed by freezing for 24 hours at -20c. longer if the temp is higher. 👍
Amazing video, and so clear to follow! I do have a question though. Is there a reason to leave the skin on through the whole process? I am wondering if removing it would allow more surface area to be “in contact” with the smoke.
Certainly it would expose the fish to more smoke but it’s just not needed and there are no curing houses that i know who remove all the skin. I’m aware that sone larger, thicker fillets have parts of the skin “vented” or removed but this is to aid curing rather than smoke penetration. 👍
Loved the vídeo… definitely gonna try your way… and probably try and build a cold smoker similar to yours. The only question I’m left with is for how long and at what temperature should/can I store the vacuum sealed salmon.
my advice would be to freeze it but on vacuum in the fridge 2 weeks frozen up to a year 👍
Great video! How long can I store the salmon in the fridge once it is packed and vacuumed?
personally once it’s vacuumed and sliced, I stick it in the freezer. Once in the freezer it can last about nine months to a year. In the fridge 7 to 10 days on vacuum.
How mant times did you have to fill your wood tray thru the smoking process? I use a smoke daddy tube cold smoker. But I am interested in the one you are using. Thank you.
In this instance using the ProQ Artisan Cold Smoke Generator just the one fill gives me 18 hours of cold smoke. Obviously if you want a smokier flavour you can refill and go again. Thanks for your comment.
I always hang my fish in the smoker. Do you think there is any difference to hanging them as against laying them flat like you do ? Just thought the smoke gets to the side of the fish whilst hanging easier.
Not really. it’s whichever suits your setup 👍
Hi Turan, Adam again. What sort of salting time do you think using Malden Sea Salt flakes? I am from Essex so I like to be close to home. Cheers Adam
you could time your salting anywhere between fine salt and kosher salt timings.
Question: Can I smoke wild sockeye salmon potions from the store? Is it safe in terms of parasites/health concerns? Thank you!
Store bought salmon has almost always been frozen first. so it is usually ok. if in doubt, ask!
@@Coldsmoking Thank you
Thank you. I noticed you didnt use any brown sugar. Could you comment ?
There’s no need to use sugar for traditional cold smoked salmon. its more of a preference. 👍
Does anyone know how long it would last vac sealed and frozen
Personally i’ve had some on vacuum frozen for 1year but usually advice is up to 6 months
silly question - but when your smoking - its just outside in the garden and not in the fridge ?
yes its outside.
Where can I find those hold boards?
coldsmoking.co.uk/products/gold-silver-food-boards
@@Coldsmoking you don’t ship internationally do they?
@@Benjamin-pb6jo Ah, yes that would be true. UK only I'm afraid.
I dont use granulated salt, instead I use big small rock salt, sea salt and pink salt mixture then it will be 50/50 with brown sugar. 12-14 hour curing, then wash the salmon, put it back to fridge for another 12-14 houra
I'm sure it works just fine.
Please tell me what music is playing in the background when the narrator is speaking.
Sounds like electronic hurdy gurdy.
Not sure what it's called but it's scottish bagpiles.
What, no brown sugar mixed with the salt cure?
Traditional smoked salmon doesn’t have brown sugar in ti. That’s more of a personal preference 👍
On most videos, the fish is covered and weighted down while it is curing in the fridge. Why do you think it is better to have it sit uncovered and unweighted?
In answer to your question, the reason i don’t weigh down the salmon is because t doing that you will alter the shape of the filet. you will also force out too much moisture and this is simply not necessary as i use a drying step to further dry the salmon before smoking. The fish is covered while in the fridge and of course open when drying.
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Why the music? You are explaining your methods, why make it harder for viewers to hear what you are saying? So many great vids are ruined by the addition of background noise.
Much of this footage was taken from earlier videos. Most of the background music I use these days is at a very low level and always ducked whenever there is speech. Thanks for watching though. Appreciate your time.
@@Coldsmoking Your videos most definitely don't need the music!! Jus learning from you is enough! I'm learning how to cold smoke because I want to make my own lox!!!
I glad the videos are of use to you and appreciate your feedback and support 👍
@@takotako808couldn’t agree more. Music is so unnecessary and annoying in food videos. Great video. No music needed x
ok 👍
I know this from my youth! they would smoke the meat, spine, and ribs the meat would of course be A class the spine and ribs would be B class and you could get thick packs of that from the fishmonger you would use a fork to pry the meat out from the bones!
nowadays you only see class A on the market uh, what a shame! you got the same F-ing taste for a 3rd of the price an F-ing steal!!! furthermore, the other meat is now wasted, isn't it!
True!