I wet brine my fish and use the brine water pre heated in drip pan instead of water. Theory being less time getting smoker to temp and other ingredient flavors will be carried by steam up and impart more flavor to filets
Nice video! I normally cure my fillets without the skin and put the brine down first and then smother the top as well, I do not flip let sit for 24 hours smoke with almond wood at 150 for 3 hours then glaze put back on for another 20 min. Btw I use a horizontal offset. 👍🏽
I've been smoking fish sausage ribs jerky briskets everything for years and I've never tasted any of the other kinds of meats in there the reason you're tasting that is your not cleaning your grils properly you don't have to worry about the smoker but those drills have to be cleaned very well that's why you're getting the flavor of fish into your ribs
Awesome idea using Cajun seasoning! By the way, a wet brine should only be used for FRESH (never frozen) fish. The dry brine can be used on both fresh and pre-frozen fish. I find using a smoker tube works really well especially when you're cold smoking cheese or fish at a lower temperature. I use a Traeger which is great for regulating the temp.
Awesome video!!! So well done. I also like my salmon smoked dryer. The only thing I do differently is to air dry it on the rack overnight...just to form a good pellicle. I've made a lot of different glazes but never tried the honey/soy....it looks delicious and I will be trying it. I've also never tried seasoning before brining...I'll be adding that to the arsenal. 😁Thanks for a great video. 👍
Having watched many videos on smoking salmon, this is my favorite so far. I really appreciate that you had the good sense to cut your fillets in half. Everybody else uses whole fillets, which are cumbersome, and invariably too large for the brining container, the drying rack, and the smoker. Whiskey tango foxtrot! You are going to cut up the final product anyway, so why not make your job easier from the start? With an upcoming trip to Alaska, I plan to cut the fish up into various sizes, some small pieces for the wife and myself, and some larger pieces for when the kids or neighbors come over.
beechwood is best for fish. no need for any sugar, or dry rub coating of any kind , just soak in salt water and smoke, then add the sugary coating later on day 2 by basting it before smoking one more day. If done in cold smoke, it takes 2 -3 days for the process, but our temps are lower since we heat in a small stove with 20 feet of stovepipe cooling the smoke before it even hits the smokehose. I do like the final basting you do but I'd try all kinds of mixes until it's to one's liking. I'll try your idea and let you know what happens. Vermont Maple Syrup works great too.
I have used a wet brine before with good results. I’m going to use your recipe for the dry brine next time I smoke salmon. I use a Weber kettle grill so I have to use a bit higher temp, somewhere between 200° and 225°.
Went fishing with Nate. We caught lots of fish. Great company and Great Guide on the Great Lake!!! Can't wait to get out again. These salmon are the real protein. Step a side GNC!! Doc K
your video made it look easy...it all boils down to preference...i wet brine fresh fish...i dry brine frozen/thawed fish.. your end product looked good...now im hungry for some smoked fish.
Smoking fish will not ruin your smoker. if you want to keep your smoker from smelling like fish, then follow these three rules. Make sure to prep the smoker, use your smoker correctly and clean your smoker regularly. As long as you are taking care of your smoker, it will take care of you!
Just FYI cold smoking salmon is anywhere between 60° F and 85° F. Do not get your salmon above 88° F or you will be hot smoking/cooking it, not cold smoking it.
You need to get you a smoke tube, they are cheap and you can cold smoke without even using your electric or you can use it along with your electric to create extra smoke.
Absolutely , A Good Cree Fish Jerky Lay them on a board on an angle so the water runs off salt them down at least till firm and have a white film you can rinse them or if you like salt fish - then smoke them however you want 3-6 hrs depends on thickness Low candle sized flame Peeled diamond willow or Alder is fantastic only burn the heart the bark makes it bitter tasting , Great for Pike or Burbot jerky
Hey fellas nice vid. I fish out of Holland, MI and I also smoke a bit of salmon and Lake Trout(more salmon than trout!). I have not tried a 1 to 1 ratio on brine. I cant believe the fish isn't super salty! I usually do 4 to 1 and even then if I leave it in the brine to long its a bit salty. I am curious though and will try the 1 to 1. The Lake MI fish and probably all salmon have that thin grey layer(fat) between the skin and meat. I skin my fillets because of this. That fine grey goo layer is NASTY! My questions are: because I skin mine is that possibly why I don't need the salt ratio as high as yours? And what are your thoughts on the skin/grey layer? Do you eat down to the skin or just above? You don' t eat the skin right? Thanks dudes !!
Have seen some many ways to smoke Salmon, yours is the easiest way that I have seen. Fla has Grouper, if you can find it with skin on. Thanks for the help with the Master built, now out to find salmon at a local seafood shop. Good fishing and stay safe out there.
@ Xander J...I serve my smoked salmon with baguette toasted points, cremfresh and some fresh dill...I’m actually smoking salmon & some trout I caught earlier in the season right now for Christmas Eve dinnner. 🎁 Merry Christmas!!🎄
The iodine in table salt is said to skew the flavor....at least that what I heard. I personally use Morton's kosher salt and it is perfect to season steak, fish, you name it.
Iodine poisoning is the reason. Have you ever eaten to many fresh shrimp and felt sick? Shrimp naturally have high amounts of iodine in them (pink color when you cook them) you will live but feel like crap for a few hours
How can using equal amounts of salt and suger brine not turn fish into SALT LICKS? I would not eat this Smoked fish! Added more salt in basting liquid. Furk!
I wet brine my fish and use the brine water pre heated in drip pan instead of water. Theory being less time getting smoker to temp and other ingredient flavors will be carried by steam up and impart more flavor to filets
Nice video! I normally cure my fillets without the skin and put the brine down first and then smother the top as well, I do not flip let sit for 24 hours smoke with almond wood at 150 for 3 hours then glaze put back on for another 20 min. Btw I use a horizontal offset. 👍🏽
I've been smoking fish sausage ribs jerky briskets everything for years and I've never tasted any of the other kinds of meats in there the reason you're tasting that is your not cleaning your grils properly you don't have to worry about the smoker but those drills have to be cleaned very well that's why you're getting the flavor of fish into your ribs
Why would you have a dedicated smoker just for fish? Just clean the grills unless you can afford a smoker for each meats.
Awesome idea using Cajun seasoning! By the way, a wet brine should only be used for FRESH (never frozen) fish. The dry brine can be used on both fresh and pre-frozen fish. I find using a smoker tube works really well especially when you're cold smoking cheese or fish at a lower temperature. I use a Traeger which is great for regulating the temp.
Great video! Thanks for taking the time to do all the steps. I usually wet brine but I think Ill try the dry sometime.
Awesome video!!! So well done. I also like my salmon smoked dryer. The only thing I do differently is to air dry it on the rack overnight...just to form a good pellicle. I've made a lot of different glazes but never tried the honey/soy....it looks delicious and I will be trying it. I've also never tried seasoning before brining...I'll be adding that to the arsenal. 😁Thanks for a great video. 👍
Thanks. After watching a few of these, this is the best one. Very informative. And thanks for the warning about fishy tasting ribs and table salt!
So basically you like a little salmon flavor with your Salt? 50/50?? Wow, 4:1 or 5:1 Ratio is PLENTY of salt for a dry brine.
Having watched many videos on smoking salmon, this is my favorite so far. I really appreciate that you had the good sense to cut your fillets in half. Everybody else uses whole fillets, which are cumbersome, and invariably too large for the brining container, the drying rack, and the smoker. Whiskey tango foxtrot! You are going to cut up the final product anyway, so why not make your job easier from the start? With an upcoming trip to Alaska, I plan to cut the fish up into various sizes, some small pieces for the wife and myself, and some larger pieces for when the kids or neighbors come over.
seriously, this guy does not know what he's doing.
I'm a big fan of alder chips for salmon try it some time.
beechwood is best for fish. no need for any sugar, or dry rub coating of any kind , just soak in salt water and smoke, then add the sugary coating later on day 2 by basting it before smoking one more day. If done in cold smoke, it takes 2 -3 days for the process, but our temps are lower since we heat in a small stove with 20 feet of stovepipe cooling the smoke before it even hits the smokehose. I do like the final basting you do but I'd try all kinds of mixes until it's to one's liking. I'll try your idea and let you know what happens. Vermont Maple Syrup works great too.
I have used a wet brine before with good results. I’m going to use your recipe for the dry brine next time I smoke salmon. I use a Weber kettle grill so I have to use a bit higher temp, somewhere between 200° and 225°.
Went fishing with Nate. We caught lots of fish. Great company and Great Guide on the Great Lake!!!
Can't wait to get out again.
These salmon are the real protein. Step a side GNC!!
Doc K
Thank you for sharing this recipe.
I use my Masterbuilt electric all through the winter never had an issue with the Upstate NY cold
your video made it look easy...it all boils down to preference...i wet brine fresh fish...i dry brine frozen/thawed fish.. your end product looked good...now im hungry for some smoked fish.
if you add a layer of your dry brine in the bottom, before you add the fish skin down, do you still need to manually flip them?
Smoking fish will not ruin your smoker. if you want to keep your smoker from smelling like fish, then follow these three rules. Make sure to prep the smoker, use your smoker correctly and clean your smoker regularly. As long as you are taking care of your smoker, it will take care of you!
Great video . But a friendly tip for next time would be .... My invitation for the next taste test.
Looks absolutely delicious, worth all the effort.
Awesome guys - thanks for the demo!
Was given some lake trout that I am smoking today. First time doing fish. Hoping they turn out and I can talk my wife into me going on a guided trip😜
Such a blast going out, hope you get to go. I loved it, one of the most fun times I've had
Such a blast going out, hope you get to go. I loved it, one of the most fun times I've had
Just FYI cold smoking salmon is anywhere between 60° F and 85° F.
Do not get your salmon above 88° F or you will be hot smoking/cooking it, not cold smoking it.
excellent job. Didn't skip any steps. Thank you!
Wow Looks Super good
Very insightful video.... Thsnk you guys 👍🏼🏆
Beautiful looking fish tks
You guys made a good video. Thanx
I do I full bag of dark brown sugar and 1 cup of salt, 2 bay leafs and 1/4 cup garlic powder.
I a big fan of salmon and fishing. Nice
Great video guys, very clear.Looks much less messy than the wet brine I have used in the past.
Great video I learned to smoke fish!
Wow yummy! Gonna try that recipe thanks
You need to get you a smoke tube, they are cheap and you can cold smoke without even using your electric or you can use it along with your electric to create extra smoke.
daaaaaayum! Those are some nice looking fillets. Take me fishing plz!
Can i use coarse sea salt instead of kosher. They dont sell it in the Netherlands.
Absolutely , A Good Cree Fish Jerky Lay them on a board on an angle so the water runs off salt them down at least till firm and have a white film you can rinse them or if you like salt fish - then smoke them however you want 3-6 hrs depends on thickness Low candle sized flame Peeled diamond willow or Alder is fantastic only burn the heart the bark makes it bitter tasting , Great for Pike or Burbot jerky
like what you are doing...im pacific coaster...lots of coho salmon....your video does show how to do it...peace.
Good method I do mine very close to this .
like it, will try.
only idiots put honey on fish
150F is not cold smoking.
Cold smoking is 70F or below.
Holy curled toenails!!! That's way too much salt mon! ! 4-1 sugar-salt at most
yeah a im a chef and 4-1 sugar to salt is the key
Definitely too much salt.. then he is gonna glaze it with soy sauce.. and he is a boat captain.. lmao.
Yea they recommend at most 3-1 sugar to salt ratio
Hey fellas nice vid. I fish out of Holland, MI and I also smoke a bit of salmon and Lake Trout(more salmon than trout!). I have not tried a 1 to 1 ratio on brine. I cant believe the fish isn't super salty! I usually do 4 to 1 and even then if I leave it in the brine to long its a bit salty. I am curious though and will try the 1 to 1. The Lake MI fish and probably all salmon have that thin grey layer(fat) between the skin and meat. I skin my fillets because of this. That fine grey goo layer is NASTY! My questions are: because I skin mine is that possibly why I don't need the salt ratio as high as yours? And what are your thoughts on the skin/grey layer? Do you eat down to the skin or just above? You don' t eat the skin right? Thanks dudes !!
Can this be used to smoke mackerel?
It’s a lot easier with a Big Chief or Little Chief smoker. No need to fuss with water.
If you like your smoked fish to taste like salt lick, follow the recipe. Way too much salt.
That’s what I thought. I went 3 sugar to one salt last time and still thought it was mighty salty.
Yeah I did it last night 2 to 1. Salty. Still a good video on the basis of smoking. I’m thinking 4 to 1 is closer to my preference
Have seen some many ways to smoke Salmon, yours is the easiest way that I have seen.
Fla has Grouper, if you can find it with skin on. Thanks for the help with the Master built, now out to find salmon at a local seafood shop. Good fishing and stay safe out there.
Looks like your brining your salt with fish. Man that was a shit ton amount of salt. Not judging and thank you for posting.
Lmao!!! Exactly...that's way too much salt
I love smoked salmon on it's own, but any suggestions on how to serve it? Or any side dishes that would go well with it?
@ Xander J...I serve my smoked salmon with baguette toasted points, cremfresh and some fresh dill...I’m actually smoking salmon & some trout I caught earlier in the season right now for Christmas Eve dinnner. 🎁 Merry Christmas!!🎄
Try a nice smoked salmon over eggs benedict. I promise you will not be disappointed. Its amazing🤙
Nice, looks yummmy... :-)
hahaha is that guy to the right alright?
I found to much salt…in used 1/4 cup… to 1 cup brown sugar
The only thing that I did different was that I based the fish with a little bit of maple syrup.
Same here and I add it to the glaze. Just to add that maple flavor.
Why skin on?
Way to much salt
Damn....:-)
Way to much salt 6 to 1 is still a little salty
Oh no! I can't use the fish smoker to smoke ribs?
Why will normal salt ruin the fish? I want to try this and I'm just trying to learn.
Looks very good can't wait to try mmmm
The iodine in table salt is said to skew the flavor....at least that what I heard. I personally use Morton's kosher salt and it is perfect to season steak, fish, you name it.
exactly as David Hock said. Iodized salt will give the fish a metallic flavor.
Iodine poisoning is the reason. Have you ever eaten to many fresh shrimp and felt sick? Shrimp naturally have high amounts of iodine in them (pink color when you cook them) you will live but feel like crap for a few hours
How can using equal amounts of salt and suger brine not turn fish into SALT LICKS? I would not eat this Smoked fish! Added more salt in basting liquid. Furk!
Next time cut your fish into smaller pieces. It will smoke much faster and easier to eat.
❌●❎ Bad receipt for dry brine, its TOO Salty. I wasted 3 Ib of fish fillets because it's too SALTY ☹🌿⛔
A little too salty for me too. I use 2 cups brown sugar to 1/2 cup salt. Slow smoked to 135 degrees.