How to Make Smoked Salmon - Dry Brine Style
HTML-код
- Опубликовано: 15 апр 2020
- Hi, everyone. In this video, we show you how to pull pin bones from a fillet, and the dry brine solution for curing the salmon. And finally our method for smoking the fish. This is Coho salmon that we caught seining last fall, we have it on our online store, along with other delicious fish.
Catching the Coho last fall: • Salmon Seining - View ...
Thanks for watching!
If you enjoyed the video, please like, comment, and subscribe.
We offer a variety of seafood at our store, check us out:
www.eisalaska.com/
Follow us on Facebook:
/ emeraldisleseafoods
Our Instagram:
/ eisalaska
And our Twitter:
/ eisalaska 
Хобби
That's the same recipe I use on my salmond and Sturgeon here in Oregon. Not smoking Sturgeon anymore because is all catch and release on the Columbia river now. Thanks for sharing!
Matt you rock! thanks for the brine and smoking info
You bet! Hope you enjoy the finished product!
Awesome video. Thanks for sharing! This brings back memories of being a child, when grandpa had a 4X4X8 smokehouse that had many racks in it. I recall several times him & dad smoking the salmon they caught during that years fishing season. They also smoked smelt, & trout too. It was so many years ago, I couldn't remember what they used to brine the fish with. Now I have a recipe to try smoking some of my fish. I like the Big Chief idea. It seems better suited to a solo fisherman's harvest.
My grandpa also has a smoke house that sounds very similar to that. Nice wooden slat racks, beautifully oiled. I'm glad you have something to try out now! Yea, the Chiefs are great little smokers for a quick batch!
Love these videos. Keep up the great work.
Glad you like them, John! Thank you for commenting.
Love you Matt. Awesome
Hey Matt that looks really good Thanks for the recipe, I'll have to try that this summer. And great job on the video btw. You guy's all take care and stay safe !
Thanks, Stubby, I appreciate that! Thanks for the comment and for watching. You take care as well.
I'm drooling here. Great video.
You and me both, it was gone in an instant, lol!
Well done. There are some absolutely clueless people out there. But you pretty well nailed it. Thanks for the refresh! Enjoy!
Cheers, Bob!
looks Realy Good!! AREAL Nice Treat!! 💞
The beautiful stuff...
Great job Matt! Nothing better than smoked fish. When my kids were young, I'd smoke 6 fish at a time. They were Krazy for them.
Thanks, Paul! We're really missing it this year, didn't have a chance to get fresh salmon with how busy its been. Looking forward to next year.
Wow wish i had some salmon like that before its jerky so good lloking sushi looks so good and fresh
It's good stuff!
Gonna have to give this a try. Our coho season starts next Saturday and should be some good fishing. May have to try the recipe on albacore also
Yeah, coho is great for smoked fish. Might have to throw a batch together today!
nick video，thanks!!!
Glad you liked it!
Makes the mouth water for sure! We use fifty pound bags of salt from the cold storage as it is way way cheaper and spray the racks with Pam in any flavor you like for a bit easier application. Sockeye and King are hard to beat but all are good. Take care. Doug
Great tips! Every time I see this video commented on it triggers mouth watering, lol. Thanks Doug.
I love the skin as I make salmon skin rolls. Grill or toast up the skins with eel sauce then with julienne cucumber wrapped with seaweed and it is so good. Only thing better is the eggs/roe
My problem is I 'test' way too many when smoking them. I do have a customer who drives for ACME smoked fish and he hooks me up every now and then with salmon and smoked whitefish. ACCME cold smokes(lox) and is soooooo good. Sometimes I also make a Gravlax and a tremendous one is beetroot cured salmon. The recipe lied as it said the salmon will last for days but it was gone by the end of the night.
I envy you folks and your parents did well raising you
Last summer I purchased the big chief smoker And made a few batches
Hay great video,was wondering if I had to use the sugar or could I just salt them?is the sugar just for taste? Thanks
You can! Brown sugar is for taste.
I like to have a bowl of water that way then when I pull the bones out just dip the bones into the water kind of swish it it helps take off the bones off the pliers sometimes they like to stick and not come off the Plies
Great tip! Thanks Jim.
I do the same half salt/half sugar and add a bit of juice from marinated ginger, leave it in the fridge for 24/35 hrs , rinse it, paper towel dry it and it's done ! Have to try smoking next time . 👍
Thanks SK. That sounds delicious!
I am doing this, this weekend with some lake Michigan coho's. Exactly the same but using cherry wood and adding a little ground clove to the brine.
Heck yeah, enjoy! Sounds delish.
@@EISAlaska can you let this brine sit 20 hours? I want to brine at noon, agitate at midnight, dry at 8am and start smoking at noon.
@@tinybubbles3724 It can get pretty salty if it sits too long. We usually put ours in late at night, around ten pm or so. Pull it in 6 - 8 hours, and test it by cooking a small piece. If the salt content is good, rack and air dry for a few hours to let that glaze setup good.
@@EISAlaska thanks for the fast reply, I'll start the brine tonight when I get home from work. start the air drying in the morning then hopefully smoke by 11 or noon. Thats a perfect timeline.
For those following along, 8lb's I cut my strips 1 1/4 wide, 7 hr brine 3 cups brown sugar, 1 cup salt, 1 tsp clove/ 1 tsp ginger (could not taste either but smelled overpowering). Dried under fan for 2 hours. Sprinkled pepper. smoked over 2 pans of cherry and a few hours of just heat. Tastes really good. Neither sweet or salty/ definitely not candy, I think a honey glaze would be a nice touch. I have another 10 lbs in the freezer I will do the same way but probably do a honey glaze for fun. I wish I could get alder where I live but this is great as well.
We do ours almost exactly the same way. 👍
It's such a good recipe, since you really get to taste the fish.
About what temperature and how long was your smoke? I look forward to more of these videos. Thanks again.
Howdy Joel. According to the Big Chief site, its around 165 degrees Fahrenheit. A pan of chips lasts 45-60 mins. I did 3 pans of chips, usually just 1 after the next. Total time in the smoker, I'd say 12 hours and as short as 9-10 hours for the skinny ones. Also, take note that it was still pretty cool out, it would go much faster in the summer, probably 6-8 hours for the batch. Glad you enjoyed the video, thanks for the comment!
@@EISAlaska 3 pans at 45-60 min a pan is 3 hours tops..how does this add up to 9-19. or 12 hours ?
Matt, Nice job on this fish and the video. I take it this is more of a cold smoke method. I just did up some King but used a hotter smoke. What temp are you running that smoker at if you don't mind throwing out that information.
Thanks, Mark. The manufacture specs say it smokes at 165 Fahrenheit, it's plug-n-play so no adjustments or anything.
@@EISAlaska Where Do You Guys Get Your Apple Wood? Are You Limited To Purchasing BAGS Of Chips? Let Me Know, I've Got Access To Lots Of Hickory & Apple Wood In My Area, Respond & We'll Talk Turkey....
You have me drooling down my chin. We use same recipe, but use some garlic cloves smashed on some , cant beat it. Good luck and be safe. Oh, send me 200 lbs of cod.
Sounds delicious. I will try that next time. We whipped up a batch the other day..sure didn't last long. Best wishes.
What temp do you have the smoker set to for this batch?
Hi, Ryan, the manufacture specs say it smokes at 165 Fahrenheit. There are no controls or anything, its plug-n-play.
Matt I just wanted to Bite right into that salmon as is haha. Can you Sashimi Coho Salmon?
Lol, yeah it is tasty looking! I'm sure we could, we'll keep that in mind next time around. Got any tips and tricks?
What temperature does the big chief get if i may ask?
Hi, manufacture specs say it smokes at 165F.
@@EISAlaska thanks!
Otoro salmon. But tuna belly is the best.
Electric fence?
They must be salty considering u didn't rinse them.
I like how he said “ square vessel” instead of “a square bowl”. Typical fisherman! I mean that in a good way!
LOL, that is funny! Thanks for commenting Victoria.
Hi broI'll see you all videos it's so nice i like adventure can I join you bro
Hi, Naresh! A good adventure is always fun!
@@EISAlaska I'm searching for job for this like adventure
@@EISAlaska can I join for job in fishing your boat
No spots open on ours, Naresh. Salmon fishing season is going to be winding up soon, there will be lots of boats with spots open I'm sure.
But I don't know anyone in there bro I like fishing jobs bro I'm in india bro that's only I'm asking job there bro can you help me bro
Made a batch with your recipe, and it was too salty cute down on the salt
catch and cook??
Yep, we caught them last fall, I put a link in the description to that video called "View from Up Top!". The salt cure and smoking of the fish is essentially a form of cooking. Thanks for watching!
We'll include the whole process in the next one. Thanks, february!
And you didnt offer us a bite !
Wasting meat just pull out with pliers