Making Smoked Salmon - From SUPERMARKET bought salmon sides
HTML-код
- Опубликовано: 2 авг 2024
- Making Smoked Salmon - From Supermarket bought Salmon sides
00:00. Introduction
00:16. Trimming
04:12. Salt Curing
07:42. Rinsing and Drying
11:17. Cold Smoking
13:15. D Slicing
14:10. Long Slicing
17:10. Packaging
17:55. Summary
I think you'll be surprised in this video.
Taking a humble side of supermarket salmon and transforming it into a properly salt cured and delicately oak smoked luxury is completely doable at home by following these easy steps.
I hope you enjoyed this video please like, subscribe to the chanel. 🔴 Please subscribe to my channel - / @coldsmoking
If you have any questions about the video or comments, please leave them below.
I have a web store where you can purchase some of the items I talk about in our videos. You can access our store via the link below: www.coldsmoking.co.uk/collect...
🎥 OUR VIDEOS: / coldsmoking
🖥 WEBSITE: www.coldsmoking.co.uk
📬 FACEBOOK: / coldsmoking
📸 INSTAGRAM: / coldsmoking
🐦 TWITTER: / coldsmoking
🎥 TikTok: / coldsmoking
🖥 PATREON: / coldsmoking
#smokedsalmon #coldsmoking #Salmon #QuickSmokedSalmon #SalmonRecipe #fish #SalmonIdeas #SmokingFish #SmokedFish #HowToSmokeFish #ColdSmoke #FishSmoker #SmokedFish #SmokingFishAtHome #EasySmokedSalmon #MakingSmokedSalmon #farmedsalmon 
Хобби
We really enjoyed your demo at Delepré today. The salmon was delicious!
Thanks Trish, so glad you enjoyed it 🙏
I have been waiting a long time for someone to share this technique and information. Well done! Thanks so much!
you’re welcome. glad you found it helpful 👍
I normally hot smoke a maple-orange glazed salmon, 🤤, but seeing this cold-smoke process in such easy-to-understand detail makes me want to try my hand at it, too! Hmmm. Smoked salmon and cream cheese on toasted bagels. I can almost taste it!
enjoy 👍
Just my cup of tea. Thanks !!!!!
😁
you’re welcome 👍
I learned about putting up salmon from new Russian immigrants to the States some 30 years ago, and I'm still working on my own techniques and tricks. Again, an excellent video. I'm a sugar man, both white and brown sugar in addition to the salt. I also add a lot of black pepper to the dry brine mix. I loved your salt sprinkle technique rather than my manual hand to fish sprinkle. All in all, I'm wondering how you will ever best your current methods. Wonderful job, now I have to do better! Thank you so much for sharing this. Ladies and gentlemen out there, curing salmon take a little bit of work, and time, but it is really so easy to do, and costs a fraction of store bought fish. Oh, and you don't need to experiment with a whole slab of salmon. Start with a small piece first and work you way up to a larger piece of fish once you are comfortable with the process. The salt cure: 24 hours is best, 36 is the absolute maximum.
thanks for your comments., much appreciated. one thing i would say is the curing times you mentioned, for my taste would be a little long as 12 hours is my norm. i appreciate that saltiness can be a very subjective thing so id say start low and work up to whatever is your preference. 👍
Got a side in curing now 😋 can't wait
Happy New year to u all and all the best for the new year 🍾🥂
And a happy new year to you too 🥃👍
Thanks for showing and merry xmas🎉
Same to you Tony
I’ve been doing it wrong. Thank you, you did a great job. I just got the Smokai today👍
glad the video was of use to you 👍
Another great video. Thank You.
Thanks again!
Great tutorial! I used brine but didn't rinse or dry (I did leave it over night, though). I think that could be why the flavour was too smokey on the surface. When I cut a thin layer off the top it was OK. Next time I'll follow your instructions to the letter!
its important to remove moisture before smoking. but if on the other hand you’re looking to hot smoke the salmon its ok to use a brine cure. Otherwise i always use a dry salt cure. 👍
What temperature do you cold smoke , that salmon looked delicious yummy Larry
I cold smoke when the temp is low and should never exceed 30C in the smoker. Usually much lower and in this example the temp was around 10C.. winter is a good time to cold smoke. 👍
Thanks for the video. When or if you should ever use Pink Cure#1.
only when curing red meat 🥩
How long will they last after cutting?
on vacuum in fridge 7 to 10 day. in freezer on vacuum up to a year.
What knife was you using for this
There are several 30cm slicing knives that will do the job. Here’s a link to a typical example www.procook.co.uk/product/professional-x50-chef-ham-salmon-knife-25cm-10in?cq_src=google_ads&cq_cmp={campaigned}&cq_net=x&cq_plt=gp&nbt=nb%3Aadwords%3Ax%3A21340246307%3A%3A&nb_adtype=pla&nb_mi=127414221&nb_pc=online&nb_pi=8174&nb_si={sourceid}&gad_source=1
Thanks dude just bouht myself a new pan set so was looking for some good knives next been making do for years 😂@Coldsmoking
good grief - a minute and a half to get the salmon out of the package!!
I wasn’t aware it was a race. I’ll try and be a bit quicker next time 😂
It is Fil-laaaay. Not fil-let.
😂