This is inspiring. A university level instructor/chef being a willing participant in a RUclips tutorial that blends bbq with culinary expertise and shares it with others is admirable and much appreciated. Now you're really delving into the theory and science of bbq.
@@thomasrennie7919 No I’m with you, its a great lesson. Many will benefit. But its also what he does as a living, and this is a way of promoting the education you could get from him. I look at it as a very smart business tactic.
Hey Jeremy! If you ever want to come to Alaska and catch them fresh let me know! Might even be able to hook you up with some moose or caribou while you're here too! I've learned a lot from all your videos and it'd be nice to be able to give something back
I agree. I’d say follow the cure they do on here and then look at getting a Pro Q cold smoke generator for cold smoking. You can put it in any smoker/bbq and it will smoulder away for about 8 hours.
I use the same 50/50 mix of kosher salt and light brown sugar. I score the fish down to the skin into 1" strips. Once the cure is done, I let it dry overnight before smoking as low as my smoker will go, using cherry or Applewood. This is similar to the way we did it when living in Alaska many years ago. So good.
For anyone trying this recipe, I would recommend against the 1:1 brown sugar and kosher salt. Followed this recipe exactly how they explained time wise for curing and smoking as well as soaking the salmon in cold water to leech out any excess salt, and it came out EXTREMELY salty. I would recommend 4:1 or 5:1 brown sugar:kosher salt respectively. Also, make sure you have good cuts of salmon and are watching thinner/thicker cuts as they finish at different times in the smoking process!
yea 36-48 hrs is way overkill for 50/50 brine,, i normally do 4/1 for 24 hrs.. rinse.. pat dry.. then rest in fridge for 4-8 hrs to get it tacky.. then smoke at 175-200f till it hits 145-150°f.
I too followed the 50/50 kosher salt/ light brown sugar but only for 24 hours. The fish were getting firm and I was worried they would get too dry. The salt was over kill. While it didn't burn my mouth, it required you to serve the fish with sides to dilute the salt. Would probably go 25% salt/75% sugar next time. The rest of the cooking instructions were fine.
This is one of my family’s favorite things that I do. So easy. Smoked salmon is good for any meal. And salads! Cool to see the break down from the chef
WSM's are great for cold smoking... bottom heat source, ice water in the pan above, then cheese or fish... you can smoke at crazy low temps.... great vid per usual.
I love these videos. This is like watching my sensei with his sensei. Just kidding. But it actually someone who I admire hanging with someone he admires. Thanks for the content Jeremy. Your the best.
Brilliant level of instruction and information from the expert. Smoked salmon is something I've considered doing for a while and this was just what I needed. Thank you both !
Hey bro, thanks for the clip. I have hot smoked salmon a few times before and always wondered why it would weep and not take on smoke flavour properly. Super informative and answered a lot of my questions. As usual, love your work. Cheers from Australia 👍
Hey Jeremy. There was a lot of discussion here about drying the meat vs leaving it wet. While I think it makes sense to dry meat to achieve the Maillard reaction (browning/searing meat for anyone who doesn't know), I'm not so sure about smoking meat and smoke flavor. In-fact, an article from Meathead regarding smoke rings suggests moisture on the outside of the meat helps with smoke flavor. Would be really interested to see your take on this.
That was my question, I hear smoke sticks to 2 things Cold and Moist? Why do we spritz the protein? Not saying chief is wrong maybe just for Fish or Salmon?
@@GadjetGriller You spritz to cool down hotspots that are drying out. It should be targeted, not general, spritzing. And by the time you're spritzing anyway, smoke penetration will already have happened, during the cool portion of the cook.
@@adamparisi745 Dang. I've been spritzing the entire thing a few times for each brisket cook. They've come out better than when I wasn't spritzing, so I thought I was doing it right.
@@workingguy-OU812 You're Doing It Right my man. Spritzing the whole thing isn't a bad thing, it certainly helps. But the thing to remember is that it's cooling down the protein on the surface, it takes energy to evaporate the liquid you've just sprayed on it, and will thus slow cooking and evaporation of moisture from the meat. If you're targeting thin bits, daggy bits, corners that aren't quite rounded you're helping those bits to cook at the same time as the rest of the piece. You can certainly give an all over spritz for flavour compounds, but that's a different story. And the biggest takeaway is that Jeremy is the one that I drew a lot of this information from in his previous videos, so Thanks Dude! And go watch them, his insights into the science of BBQ are very relevant, informative, and worded in a way that you don't have to have a lot of experience to understand the principles. Understanding food chemistry, however, is an entirely different thing, which I guess is why he's going to Culinary School.
one of the BEST party dips ever is one eight ounce cream cheese mixed with the same amount of flaked smoked Alaskan salmon......can add a drop of Worchester sauce if you want.
Now that I've actually watched the whole video... This is redonkulously helpful to have these steps and tips and info and precautions in a video by such a great channel. Thanks so much... I'm going to try this one day now that I've got a better understanding of the how and why..
Living in Michigan I’ve smoked a LOT of salmon, this brine recipe is almost identical to what I use. Dry brine is the way to go. I do add a tablespoon of black pepper to the brine, basically the only difference. For hot smoking I find 24 hours in the brine is usually enough but it depends how big the fish is.
Hello, I tried this brine mix and let it sit for about 26 hours but when I cooked it, it was way too salty. I feel like there's something ommited in this video about how the salt is cleaned. Is it really just a rinse or do I need to soak the salmon for a bit?
@@NicolasdeFontenayI know it's been a month but in case it helps they mention that after rinsing the brined filet he then soaks it in clean water for about 20 minutes to remove some of the excess salt from the exterior. Just checked and it looks like it's around the 6:20 mark
Awesome video!!! Something that never shows up on my favorite bbq channels so thank you Jeremy. I'm from the west coast of Canada and I ruined many beautiful Coho salmon with so many complex brine recipes that simply didn't work 😑....then my fishing buddy's neighbor, an old timer, told us to stop wrecking our fish and how to use Demerera Brown Sugar and course kosher salt. Wonderful....btw, you'll know if you've rinsed off your cured fish enough if you rub the flesh with your finger and lick your finger...if it tastes salty, rinse some more. 👍❤🙏
I've smoked a lot of salmon, but I've never buried it in that much cure and left it for a couple days like that, totally crazy to me, but I'm not doubting the chef as he knows his stuff, just something new to me. Same with drying in the fridge for a couple days after the cure, something I've heard before. I also add other adjuncts to the cure to impart other tastes, things like ginger, and clove are different and produce a great product. I'll have to see about this when I pull my yearly salmon out of the local river this fall.
I love these school videos. This chef added the presentation aspect which I think is helpful. What I tend to do is smoke the meat, take it inside, and hand it to my wife because I don't know what to do with it in terms of sides, garnishes, etc. If it was just me practically everything would be a sandwich, lol.
If I remember right, the basic brine for smoked fish is 1 quart water to 1c sugar and 1c salt. Nice to see a change to brown sugar, deeper color on the fish.
Just to make sure. Am Water brining 1part salt to 2 parts sugar. And came across this video. The species, and when it was caught. If ever frozen. Makes a lot of difference. Once Smoked just like a Marinate, the smoke flavor needs time to blend in. That is what I eat. Home cooking Rocks. Thanks for the Video to Teach others how to cook with the Covid times we have. We will prevail.
Eh! I’m Canadian so my go to recipe for hot smoked salmon is mix 50/50 salt and maple sugar instead of the brown sugar. And during my smoke, i just ad maple syrup that i brush on mid cook. Kids ask fo more every time.
I have read that if the cheese tastes bitter after smoking to store it in the fridge for a few weeks and the bitterness will subside, allowing the smoke flavor to come through as intended.
Awesome. Now I would like to see you do a smoked surf and turf with brisket and salmon, and try them together in one bite. I'm thinking a maple bourbon salmon and your brisket wrapped with smoked wagyu tallow.
Hi I've been doing the hot smoke on the salmon for a couple of years I serve it with crusty bread cream cheese red pickle onions and dill Weed It is spectacular When I take it to a party or serve it at home people go nuts and frequently people don't want dessert they want more salmon When I smoke it I also glaze it with a real Maple syrup and a little zest of Orange I glaze it halfway into the smoke I usually smoke it for about 5 or 6 hours I probably only brine it for about 30 hours it's about 30 hours and I've never used the weights before so I'd like to try that in the future
Interesting comment about having a dry product vs. wet product for smoke to adhere to. I always thought that a bit of moisture on our briskets/ribs/shoulders helped with smoke.
I was under the impression that there were both hydrophilic and hydroscopic particles in the smoke and that they both impart flavor. Isn't that why we spritz?
Hey All I have a small pellet grill I bought on special because they are clearing out floor space for Christmas and got a great deal at Wally's world. But I added the side smoker box to it for cold smoking and I did salmon last weekend but not a long slow smoke due to time problems and last minute changes. I was really surprised on how well it did with the cold smoke box did on the flavor. I put a salmon fillet and a bunch of frozen shrimp for a few hours and the side smoker box really did a great job but just did the smoke flavor then moved to the hot side to finish it all off . And now way too long of a post but keep up the great videos
A great video again mate, just in time for me as I'm researching cold and smoked salmon, perfect info backed with lots of science, keep up the good work.
This is amazing! I was a little appreciative about this kinda video I am now ashamed to admit but the knowledge still comes out 100 percent I love the different ideas from a teacher amazing!
My first attempt at smoked salmon, following the official Traeger video resulted in salmon too salty to eat. I was excited to see your video, and I followed it to a T. But the salmon still came out way too salty (hot smoked after curing, rinsing and soaking, then air-drying to form pellicle). Wonder what went wrong ...
Question: If the fresh wild caught salmon has been flash frozen , do you have to still brine before cooking (hot smoking)? My wife says it's always too salty when i brine even after I've reduced the salt in the brine. Thanks.
Flash freezing doesn't add any salt. You don't have to brine before hot smoking. Brining helps season the meat and prevents it from drying out, but it's not absolutely necessary. Hot smoking is usually a very quick cook. Also, you can reduce the amount of TIME you spend in wet brine. OR you could just apply a dry brine (just a dry mixture of seasoning plus some salt) over night in fridge. Wet brines are very salty. Dry brines have much, much less salt. Usually,.people just apply their favorite rub seasoning to the fish.
The best cold/medium heat smoker is a Little Chief in my opinion. The other thing to worry about is where that Salmon comes from and how much toxic pesticides are in it from fish feed. If it says Atlantic, or is light orange than don't buy it, or use a less is more approach. Real Salmon should be a darker orange. The claim that moisture repels smoke is a half truth depending on your smoking goals.
I can't believe how different my smoked salmon recipe is compared to this. However, I really love the taste of my salmon. On the bellies of the salmon, I cut the bellies off before I fillet them. Down to the rib tips and back past the vent. Those I cook hot in bacon grease with a lot of spice on the meat side. A couple minutes is all it takes to cook them. Absolutely the best part of the salmon. My recipe and procedure is below: Smoked Fish Recipe First…catch some fish! This recipe is good for 3 nice Silver salmon: 6 fillets. Ingredients: 2-1/2 cups brown sugar 1 cup kosher salt 1 tsp garlic powder 1 tsp onion powder 1 tsp fresh ground black pepper In a bowl, mix well the brown sugar, salt, onion & garlic powder, and pepper. Prepare the fillets by removing the pin bones and any rib bones from the filleting job. Make slices perpendicular to the centerline at ~5/8” spacing. Slice down to the skin but not through it. Lay the fish in a flat tray, flesh side up. Evenly spread the sugar/salt/spice mix over the fish. The salt and sugar will begin pulling moisture from the fish and make a brine solution. Use a large spoon to spoon the brine over the fish periodically. Use the spoon to open the cuts and spoon brine into those open cuts. Do this at ~1/2 hour intervals for 5-6 hours. After the 5-6 hours are up, remove the fish from the flat tray and use your hand as a kind of a squeegee to remove excess brine. Do not rinse the fish off! Place the fillets in a plastic bag and refrigerate overnight. In the morning, place the fish on a rack, flesh side up. The fish need to form a ‘pellicle’. The pellicle has formed when the flesh of the fish has a ‘sticky’ feel. A small fan can speed this up but don’t be in too much of a hurry. It may take a couple hours for this to form. After the pellicle is formed, use a basting brush to baste the flesh with a honey baste that has been thinned with water. At this time, sprinkle fresh ground black pepper to your individual taste on the fish. The fish is now ready to smoke. I smoke it at 150-175 degrees for ~3 hours. I don’t like my fish too dry but I don’t like it cooked either. This stage is up to your own preference. I use Apple Blend pellets by Lumberjack in my smoker. After removing the fish from the smoker, I remove the skin as well as the gray flesh that is found just under the skin. Time now to enjoy! Cracker spread: add a little warm water to cream cheese in a bowl, add a little garlic and onion powder to taste, add diced Jalapeno peppers and crumbled salmon and mix. Use on top of Ritz crackers.
Have you ever done a video on smoked beef knuckle? If I remember correctly, it's a leaner cut of beef... so maybe good for some smoked steak sandwiches?
Awesome video! Do more with him please. However everyone else moist meat attracts smoke (that's why everyone spritz's), but he says dry meet attracts smoke. Which is it? Why didn't you ask him to clarify!
No. Everyone spritz’s to keep the meat from drying out. But you have a point. I wondered the same thing. My pork shoulders, ribs and brisket all get nice smoke rings and stay moist. So… you are right. Which is it? Moist or dry?
Love smoked salmon from my time in Western Washington. This brings back memories of visiting smokehouses on the waterfront. And is Randy about to make an appearance?
This is inspiring. A university level instructor/chef being a willing participant in a RUclips tutorial that blends bbq with culinary expertise and shares it with others is admirable and much appreciated. Now you're really delving into the theory and science of bbq.
If I’m not mistaken but Jeremy went through culinary school.
Not really. Its low cost advertising.
@@pecosnick45 interesting perspective, yet I appreciate learning from someone who u is experienced in the field at this level just the same
@@thomasrennie7919 No I’m with you, its a great lesson. Many will benefit. But its also what he does as a living, and this is a way of promoting the education you could get from him. I look at it as a very smart business tactic.
Exactly!
Absolutely love the fact a university level CHEF agreed to educate us "shade tree" cooks.. ❤️ hats off to the channel!
Can you get this instructor on more often? He's good!
Hey Jeremy! If you ever want to come to Alaska and catch them fresh let me know! Might even be able to hook you up with some moose or caribou while you're here too! I've learned a lot from all your videos and it'd be nice to be able to give something back
YES.... this needs to happen.
Fine I’ll guess I’ll come also. Thanks man 🙏
I use to live in AK. Still haven't ever seen a salmon with scales(as the chef referred to).
What an opportunity here. Would love to see it
He does not answer comments, ever. I wish he would just turn the comments off.
Having only smoked briskets and pork butts, this is the best explained video of how to do salmon. Thank you for having Chef Bell explain and present!
You alluded to the differences for cold-smoking, it would be interesting to see a more in-depth video about cold-smoking salmon.
Definitely agree with this. I've seen some videos on cold smoking on here but nothing to the level of information on this channel.
I agree. I’d say follow the cure they do on here and then look at getting a Pro Q cold smoke generator for cold smoking. You can put it in any smoker/bbq and it will smoulder away for about 8 hours.
Jeremy, you never cease to amaze me. I didn’t expect to enjoy this presentation to nearly this degree. Outstanding.
I use the same 50/50 mix of kosher salt and light brown sugar. I score the fish down to the skin into 1" strips. Once the cure is done, I let it dry overnight before smoking as low as my smoker will go, using cherry or Applewood. This is similar to the way we did it when living in Alaska many years ago. So good.
For anyone trying this recipe, I would recommend against the 1:1 brown sugar and kosher salt. Followed this recipe exactly how they explained time wise for curing and smoking as well as soaking the salmon in cold water to leech out any excess salt, and it came out EXTREMELY salty. I would recommend 4:1 or 5:1 brown sugar:kosher salt respectively. Also, make sure you have good cuts of salmon and are watching thinner/thicker cuts as they finish at different times in the smoking process!
What kind of salt did you use for the brine?
yea 36-48 hrs is way overkill for 50/50 brine,, i normally do 4/1 for 24 hrs.. rinse.. pat dry.. then rest in fridge for 4-8 hrs to get it tacky.. then smoke at 175-200f till it hits 145-150°f.
I too followed the 50/50 kosher salt/ light brown sugar but only for 24 hours. The fish were getting firm and I was worried they would get too dry. The salt was over kill. While it didn't burn my mouth, it required you to serve the fish with sides to dilute the salt. Would probably go 25% salt/75% sugar next time. The rest of the cooking instructions were fine.
This is one of my family’s favorite things that I do. So easy. Smoked salmon is good for any meal. And salads! Cool to see the break down from the chef
WSM's are great for cold smoking... bottom heat source, ice water in the pan above, then cheese or fish... you can smoke at crazy low temps.... great vid per usual.
I love these videos. This is like watching my sensei with his sensei. Just kidding. But it actually someone who I admire hanging with someone he admires. Thanks for the content Jeremy. Your the best.
This instructor is AWESOME!
Loved the beet curing method. Cured and smoked plenty of salmon but have never heard of this method; will definitely try this one next time.
Brilliant level of instruction and information from the expert. Smoked salmon is something I've considered doing for a while and this was just what I needed. Thank you both !
Hey bro, thanks for the clip. I have hot smoked salmon a few times before and always wondered why it would weep and not take on smoke flavour properly. Super informative and answered a lot of my questions. As usual, love your work. Cheers from Australia 👍
Thank you, I’ve Smoked quite a bit of salmon, all wet brine and hot smoke. I can’t wait to try both of theses cures and cold smoke!
Hey Jeremy. There was a lot of discussion here about drying the meat vs leaving it wet. While I think it makes sense to dry meat to achieve the Maillard reaction (browning/searing meat for anyone who doesn't know), I'm not so sure about smoking meat and smoke flavor. In-fact, an article from Meathead regarding smoke rings suggests moisture on the outside of the meat helps with smoke flavor. Would be really interested to see your take on this.
That was my question, I hear smoke sticks to 2 things Cold and Moist? Why do we spritz the protein? Not saying chief is wrong maybe just for Fish or Salmon?
@@GadjetGriller You spritz to cool down hotspots that are drying out. It should be targeted, not general, spritzing. And by the time you're spritzing anyway, smoke penetration will already have happened, during the cool portion of the cook.
@@adamparisi745 Thanks I didnt know that?
@@adamparisi745 Dang. I've been spritzing the entire thing a few times for each brisket cook. They've come out better than when I wasn't spritzing, so I thought I was doing it right.
@@workingguy-OU812 You're Doing It Right my man. Spritzing the whole thing isn't a bad thing, it certainly helps. But the thing to remember is that it's cooling down the protein on the surface, it takes energy to evaporate the liquid you've just sprayed on it, and will thus slow cooking and evaporation of moisture from the meat. If you're targeting thin bits, daggy bits, corners that aren't quite rounded you're helping those bits to cook at the same time as the rest of the piece. You can certainly give an all over spritz for flavour compounds, but that's a different story. And the biggest takeaway is that Jeremy is the one that I drew a lot of this information from in his previous videos, so Thanks Dude! And go watch them, his insights into the science of BBQ are very relevant, informative, and worded in a way that you don't have to have a lot of experience to understand the principles. Understanding food chemistry, however, is an entirely different thing, which I guess is why he's going to Culinary School.
Chef Bell needs his own channel.
Finally, a smoked salmon video!!! :D Thank You Thank You!
This is a phenomenal video. Thank you and thanks to Chef Bell, you’re both fantastic teachers. You also make a good team.
one of the BEST party dips ever is one eight ounce cream cheese mixed with the same amount of flaked smoked Alaskan salmon......can add a drop of Worchester sauce if you want.
Yes
Siracha is also a great addition instead of the Worchester.
Dude this is the best smoked salmon vid right now, thank you!
Great Video guys and thanks for your tips chef.
Love your channel mate.
Regards
Falcon from Sydney AU
Have you ever done a full video on cold smoking? I would enjoy watching one if you have the ability of doing so.
Nice to watch a master teaching the next master !
Mad Scientist...You nailed it...Cooking is math, chemical reactions, and timing...you are a step above "Culinary".
This is crazy interesting. Done so well done and with the science behind the technique. Bravo!
Thank you for asking the questions, and helping him to explain to us, that which is obvious to him, but not to a novice.
Now that I've actually watched the whole video... This is redonkulously helpful to have these steps and tips and info and precautions in a video by such a great channel. Thanks so much... I'm going to try this one day now that I've got a better understanding of the how and why..
redonkulously - hah yes, that's a good word I use alot.
Living in Michigan I’ve smoked a LOT of salmon, this brine recipe is almost identical to what I use. Dry brine is the way to go. I do add a tablespoon of black pepper to the brine, basically the only difference. For hot smoking I find 24 hours in the brine is usually enough but it depends how big the fish is.
Hello,
I tried this brine mix and let it sit for about 26 hours but when I cooked it, it was way too salty. I feel like there's something ommited in this video about how the salt is cleaned. Is it really just a rinse or do I need to soak the salmon for a bit?
@@NicolasdeFontenayI know it's been a month but in case it helps they mention that after rinsing the brined filet he then soaks it in clean water for about 20 minutes to remove some of the excess salt from the exterior. Just checked and it looks like it's around the 6:20 mark
@@ochrow Thank you so much. I'm surprised it's just 20 minutes actually oO
I will give it another shot.
Awesome video!!! Something that never shows up on my favorite bbq channels so thank you Jeremy. I'm from the west coast of Canada and I ruined many beautiful Coho salmon with so many complex brine recipes that simply didn't work 😑....then my fishing buddy's neighbor, an old timer, told us to stop wrecking our fish and how to use Demerera Brown Sugar and course kosher salt. Wonderful....btw, you'll know if you've rinsed off your cured fish enough if you rub the flesh with your finger and lick your finger...if it tastes salty, rinse some more. 👍❤🙏
Being pre-diabetic, I'd rather not use any sugar. Is it a must?
I've smoked a lot of salmon, but I've never buried it in that much cure and left it for a couple days like that, totally crazy to me, but I'm not doubting the chef as he knows his stuff, just something new to me. Same with drying in the fridge for a couple days after the cure, something I've heard before. I also add other adjuncts to the cure to impart other tastes, things like ginger, and clove are different and produce a great product. I'll have to see about this when I pull my yearly salmon out of the local river this fall.
Looks delicious. I will try it. Thank you for the information. It’s a great video once again thank you.
ive been smoking salmon now for a couple years.... its sooo good and easy.
OMG i just watched a video of this guy making the perfect ribeye I love that you are both collaborating!
Great video Jeremy! Love salmon too. So good and good for you.
What a great segment so informative thank you Jeremy
Thank you both so much for the video. I am going to try the beet version on the Traeger.
hello Jeremy tks for the instructions. Will be glad to know the operational te temperatures as the cooking time. Many tks
I love these school videos. This chef added the presentation aspect which I think is helpful. What I tend to do is smoke the meat, take it inside, and hand it to my wife because I don't know what to do with it in terms of sides, garnishes, etc. If it was just me practically everything would be a sandwich, lol.
Thank you Jeremy and Chef Bell. ✌️
Love this video. One of your best. Can't wait to try this.
Finally some real BBQ ;-) Makes me want to enroll in culinary school.
Yuuuum I wish I can try , I love everything smoke , thank you for sharing this video 👍👍👍
I love chef collabs. This is no different. 11/10
Chef Bell is the man!!!
Great collaboration guys. Thanks very much
If I remember right, the basic brine for smoked fish is 1 quart water to 1c sugar and 1c salt. Nice to see a change to brown sugar, deeper color on the fish.
I love hot smoked salmon on my pellet smoker. Nice video. I add a 2 tbsp of course ground pepper to my salt/brown sugar dry brine mix.
I make this all the time and people go crazy for it. Brining it for 4h to overnight already gives a great result!
Just to make sure. Am Water brining 1part salt to 2 parts sugar. And came across this video. The species, and when it was caught. If ever frozen. Makes a lot of difference. Once Smoked just like a Marinate, the smoke flavor needs time to blend in. That is what I eat. Home cooking Rocks. Thanks for the Video to Teach others how to cook with the Covid times we have. We will prevail.
thank you sir; been wanting to see you do this awhile ago, glad you got to it.
Super educational video! This video is a keeper to review again!
Eh! I’m Canadian so my go to recipe for hot smoked salmon is mix 50/50 salt and maple sugar instead of the brown sugar. And during my smoke, i just ad maple syrup that i brush on mid cook. Kids ask fo more every time.
I have read that if the cheese tastes bitter after smoking to store it in the fridge for a few weeks and the bitterness will subside, allowing the smoke flavor to come through as intended.
Love your videos, I’ve learned SO MUCH!
I love these videos with both of you ! Great work !!!
Awesome. Now I would like to see you do a smoked surf and turf with brisket and salmon, and try them together in one bite. I'm thinking a maple bourbon salmon and your brisket wrapped with smoked wagyu tallow.
Hi I've been doing the hot smoke on the salmon for a couple of years I serve it with crusty bread cream cheese red pickle onions and dill Weed It is spectacular When I take it to a party or serve it at home people go nuts and frequently people don't want dessert they want more salmon When I smoke it I also glaze it with a real Maple syrup and a little zest of Orange I glaze it halfway into the smoke I usually smoke it for about 5 or 6 hours I probably only brine it for about 30 hours it's about 30 hours and I've never used the weights before so I'd like to try that in the future
Brilliant video! Thanks Guys!
Excellent and informative. Thanks for the tips!
Just wonderful. Thank you!!!
Explained brilliantly
Man I've been wanting to cold smoke salmon and watched some videos that made it look more complicated than it should. Thanks Jeremy🤗
Interesting comment about having a dry product vs. wet product for smoke to adhere to. I always thought that a bit of moisture on our briskets/ribs/shoulders helped with smoke.
How do you know when the fish is done? Temperature? I try for an internal temp of 140-145 degrees F. Is that good?
Enjoyed the vid. Thanks
Awesome video, can't wait to try this.
I was under the impression that there were both hydrophilic and hydroscopic particles in the smoke and that they both impart flavor. Isn't that why we spritz?
This was amazing!! Thank you!!!
Hey All
I have a small pellet grill I bought on special because they are clearing out floor space for Christmas and got a great deal at Wally's world.
But I added the side smoker box to it for cold smoking and I did salmon last weekend but not a long slow smoke due to time problems and last minute changes.
I was really surprised on how well it did with the cold smoke box did on the flavor.
I put a salmon fillet and a bunch of frozen shrimp for a few hours and the side smoker box really did a great job but just did the smoke flavor then moved to the hot side to finish it all off . And now way too long of a post but keep up the great videos
A great video again mate, just in time for me as I'm researching cold and smoked salmon, perfect info backed with lots of science, keep up the good work.
This is amazing! I was a little appreciative about this kinda video I am now ashamed to admit but the knowledge still comes out 100 percent I love the different ideas from a teacher amazing!
Smoked salmon hot or cold my favorite food I love beets fixed in any way I will prepare this receipt very well done thanks
You guys did very well together!!
We used to Cold Smoke Salmon every fall. Catch them, cure them, smoke them.
It was my favorite wild meat.
Wow beautiful explanation bravo 👍
This is a great tutorial!!
Great video Jeremy, thanks man!
Looking forward to trying this thank you
My first attempt at smoked salmon, following the official Traeger video resulted in salmon too salty to eat. I was excited to see your video, and I followed it to a T. But the salmon still came out way too salty (hot smoked after curing, rinsing and soaking, then air-drying to form pellicle). Wonder what went wrong ...
Excellent Video Jeremy - I enjoy all of your videos. Can you provide the ratios need to make the beet brine?
Many Thank!
I got about 17 minutes into the video thinking about how I could get this done, then remembered I'm allergic to fish... Great video hahahah
Question: If the fresh wild caught salmon has been flash frozen , do you have to still brine before cooking (hot smoking)?
My wife says it's always too salty when i brine even after I've reduced the salt in the brine.
Thanks.
Flash freezing doesn't add any salt. You don't have to brine before hot smoking. Brining helps season the meat and prevents it from drying out, but it's not absolutely necessary. Hot smoking is usually a very quick cook.
Also, you can reduce the amount of TIME you spend in wet brine.
OR you could just apply a dry brine (just a dry mixture of seasoning plus some salt) over night in fridge. Wet brines are very salty. Dry brines have much, much less salt. Usually,.people just apply their favorite rub seasoning to the fish.
Beautiful plating
The best cold/medium heat smoker is a Little Chief in my opinion. The other thing to worry about is where that Salmon comes from and how much toxic pesticides are in it from fish feed. If it says Atlantic, or is light orange than don't buy it, or use a less is more approach. Real Salmon should be a darker orange. The claim that moisture repels smoke is a half truth depending on your smoking goals.
I can't believe how different my smoked salmon recipe is compared to this. However, I really love the taste of my salmon. On the bellies of the salmon, I cut the bellies off before I fillet them. Down to the rib tips and back past the vent. Those I cook hot in bacon grease with a lot of spice on the meat side. A couple minutes is all it takes to cook them. Absolutely the best part of the salmon. My recipe and procedure is below:
Smoked Fish Recipe
First…catch some fish!
This recipe is good for 3 nice Silver salmon: 6 fillets.
Ingredients:
2-1/2 cups brown sugar
1 cup kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh ground black pepper
In a bowl, mix well the brown sugar, salt, onion & garlic powder, and pepper.
Prepare the fillets by removing the pin bones and any rib bones from the filleting job. Make slices perpendicular to the centerline at ~5/8” spacing. Slice down to the skin but not through it.
Lay the fish in a flat tray, flesh side up. Evenly spread the sugar/salt/spice mix over the fish. The salt and sugar will begin pulling moisture from the fish and make a brine solution. Use a large spoon to spoon the brine over the fish periodically. Use the spoon to open the cuts and spoon brine into those open cuts. Do this at ~1/2 hour intervals for 5-6 hours.
After the 5-6 hours are up, remove the fish from the flat tray and use your hand as a kind of a squeegee to remove excess brine. Do not rinse the fish off! Place the fillets in a plastic bag and refrigerate overnight.
In the morning, place the fish on a rack, flesh side up. The fish need to form a ‘pellicle’. The pellicle has formed when the flesh of the fish has a ‘sticky’ feel. A small fan can speed this up but don’t be in too much of a hurry. It may take a couple hours for this to form. After the pellicle is formed, use a basting brush to baste the flesh with a honey baste that has been thinned with water. At this time, sprinkle fresh ground black pepper to your individual taste on the fish.
The fish is now ready to smoke. I smoke it at 150-175 degrees for ~3 hours. I don’t like my fish too dry but I don’t like it cooked either. This stage is up to your own preference. I use Apple Blend pellets by Lumberjack in my smoker.
After removing the fish from the smoker, I remove the skin as well as the gray flesh that is found just under the skin.
Time now to enjoy!
Cracker spread: add a little warm water to cream cheese in a bowl, add a little garlic and onion powder to taste, add diced Jalapeno peppers and crumbled salmon and mix. Use on top of Ritz crackers.
Thank you Jeremy!
Great video! Thank you
Have you ever done a video on smoked beef knuckle? If I remember correctly, it's a leaner cut of beef... so maybe good for some smoked steak sandwiches?
Thumb up to Chef Bell.
Love this. Great video. Thanks for posting
What temp are you smoking the salmon to?
Awesome video! Do more with him please. However everyone else moist meat attracts smoke (that's why everyone spritz's), but he says dry meet attracts smoke. Which is it? Why didn't you ask him to clarify!
No. Everyone spritz’s to keep the meat from drying out. But you have a point. I wondered the same thing. My pork shoulders, ribs and brisket all get nice smoke rings and stay moist. So… you are right. Which is it? Moist or dry?
You know you are on the right channel when there's a whole segment on clean burning
Never knew I had a University named after me. 🙂 Great information, will have to try this out.
Love smoked salmon from my time in Western Washington. This brings back memories of visiting smokehouses on the waterfront.
And is Randy about to make an appearance?
I may have missed it during the video but how do you know when it is done or it only based on time in the smoker?
As a pacific northwesterner, it’s weird to learn from a Kentuckian on how to smoke salmon but I’m here for it.