I find it amazing that the queen allows yall to have a full running kitchen...and with that much space...🤔...but good video...and you dont need to scale it ...
Great video- I like how you hanged it to air dry, looks very artisan like the olden days, nice! Just found your channel because my husband just got into smoking Salmon the past months. I like clicked and subscribed to your channel! Loved seeing your child walking in the background- cute! Introvert mom of 4 sons (2 autistic), using dog therapy music to save pups/humans lives, loving the youtube community , learning from others , while trying to grow my channel. God Bless!
Nice to see someone else using just salt. But why all the effort to remove the scales? I don´t eat the skin and as I understood neither do you. Sugar is a relatively modern product and although it has a pH stabilizing effect that is certainly useful, to disadvantage unwanted bacteria, salt is the important and original way of taking care of meat and fish. Not to mention the taste of the end product, much better with just salt ...
Until people commented on this video I never even realised I didn't need to take the scales off! I love salmon skin when it's fried and crispy but don't eat it on SS. I now don't bother to remove the scales 😀
A quick question! I'm doing this and I'm at the stage where I've rinsed off the salmon after curing for 24 hrs. I'm leaving the salmon in the fridge to form the pellicle. Does anyone have a guide time for this process in the fridge? Obviously I will be keeping an eye on it and I'll play it by ear. Secondly, I've read that the best temperature to cold smoke salmon at is between 20 - 30 degrees Celsius. Does anyone out there do this? I have an electric smoker so I'm planning of giving this a go rather than just using the cold smoke generator on it's own. I think I will be using Alder chips for this. Thanks and good luck to everyone that gives this a go!
I find a good 24 hrs in the fridge works well but 6 hours will do it. We smoke outside so it's in single temp degrees c. I'd say 20-30 is probably too high
@@BlackMountainHoney Thank you so much for the super quick reply! I think I will go with your method of no additional heat. I suspect that the 20 - 30 degree temp was for commercial smoke houses where this drives off the moisture faster than your method of hanging for longer. The salmon will go in the smoker once my hot smoked sausages are done! Thanks again and Merry Christmas.
I find it amazing that the queen allows yall to have a full running kitchen...and with that much space...🤔...but good video...and you dont need to scale it ...
Great video- I like how you hanged it to air dry, looks very artisan like the olden days, nice! Just found your channel because my husband just got into smoking Salmon the past months. I like clicked and subscribed to your channel! Loved seeing your child walking in the background- cute! Introvert mom of 4 sons (2 autistic), using dog therapy music to save pups/humans lives, loving the youtube community , learning from others , while trying to grow my channel. God Bless!
Love Salmon. Thanks for sharing.
Mmmm. Me too!
Good explanation!
He should add slices into the meat before hanging. It can go rancid otherwise in the thick parts
Wondering why you bother with the scales if the skin is going to be removed anyway?
Yes, there is no need to remove the scales at all 😀
Nice to see someone else using just salt. But why all the effort to remove the scales? I don´t eat the skin and as I understood neither do you. Sugar is a relatively modern product and although it has a pH stabilizing effect that is certainly useful, to disadvantage unwanted bacteria, salt is the important and original way of taking care of meat and fish. Not to mention the taste of the end product, much better with just salt ...
Until people commented on this video I never even realised I didn't need to take the scales off! I love salmon skin when it's fried and crispy but don't eat it on SS. I now don't bother to remove the scales 😀
A quick question!
I'm doing this and I'm at the stage where I've rinsed off the salmon after curing for 24 hrs. I'm leaving the salmon in the fridge to form the pellicle. Does anyone have a guide time for this process in the fridge? Obviously I will be keeping an eye on it and I'll play it by ear.
Secondly, I've read that the best temperature to cold smoke salmon at is between 20 - 30 degrees Celsius. Does anyone out there do this? I have an electric smoker so I'm planning of giving this a go rather than just using the cold smoke generator on it's own. I think I will be using Alder chips for this.
Thanks and good luck to everyone that gives this a go!
I find a good 24 hrs in the fridge works well but 6 hours will do it. We smoke outside so it's in single temp degrees c. I'd say 20-30 is probably too high
@@BlackMountainHoney Thank you so much for the super quick reply!
I think I will go with your method of no additional heat. I suspect that the 20 - 30 degree temp was for commercial smoke houses where this drives off the moisture faster than your method of hanging for longer.
The salmon will go in the smoker once my hot smoked sausages are done!
Thanks again and Merry Christmas.
@@robski-ftw Yes. Colder the better as long as its above freezing. Good luck. Happy Christmas 🎄
No need to salt the skin mate , just salt the flesh side for 6 hours..
Can you use frozen salmon and defrost it?
Yep. Works fine and some places do this out of preference
@@BlackMountainHoney thanks!
exc, ta.
top shit boi
not worrying about chicken shit dust blowing on your salmon?
What a lot of talk.