it is cold smoke - so if outside is cold it is cold plus couple degrees from incoming smoke ...
@MrKenworth90410 күн бұрын
did you have to cook the fish or you can eat it as it is
@ReallySmoking10 күн бұрын
no cooking needed. Fish is cured in wattery solution.
@MrKenworth9047 күн бұрын
thank you
@alejvalencia155322 күн бұрын
OMG! Want so much!
@ReallySmoking22 күн бұрын
and acually it does taste good ...
@alejvalencia15537 күн бұрын
@@ReallySmoking oh my, i bet it does!
@aggiekromah625429 күн бұрын
Thanks for sharing I have been looking for this recipe👏👏👍👍❤️
@ReallySmoking29 күн бұрын
Always welcome ...
@raimis2576Ай бұрын
Hi, did the fish was fresh or frozen? Thanks for sharing!
@ReallySmokingАй бұрын
best would be fresh , but in store 100 % is frozen or was before they put on shelf.
@0211lilyify2 ай бұрын
Can I just pay you to make some and ship them to me? This recipe looks amazing!❤
@ReallySmoking2 ай бұрын
There is no fun in that ... Tastes way better when you do for yourself ...
@gozzoz73103 ай бұрын
Did you try pellets maybe? 🤔
@ReallySmoking3 ай бұрын
i did - just need to do mix , not only pellets.
@tinovanderzwan-km7ou3 ай бұрын
when drying the meat if you live in a zone that has more humidity and higher temps use an electric fan or nasties like bugs or mold will get to it with molds the rule is white is ok that's a lacto bacteria eating mold like you find on brie camembert and fuet sausages its edible but blue, green black and red mold then your meat is ruined! an electric fan will prevent any of these molds or bugs from getting to your meat since it will form a thin crust fast. the good lacto mold spores are in the air we breathe and if you want it they will naturally appear on your meat products hanging to dry. the meat in other climates can sometimes go really funky when you smell it there's a very minor hint of ammonia smell well as long as it doesn't smell like death or if the ammonia isn't pungent then its ok many fermented hams have a hint of ammonia about them but it's the crust that has that cut deeper and you get to the good stuff and it won't smell like that but of nutty things.
@ReallySmoking3 ай бұрын
Again - Thank you , a lot of good info. Usually if you in humid and hot climate i would suggest curing chamber where you can keep disaered temp and humidity.
@tinovanderzwan-km7ou3 ай бұрын
the silverskin bits and fat bits do not throw them away!! just save them up if you are doing this on a regular basis you can save them up in the freezer then when you gather a couple of kilos boil it all in salted water make it as salt as seawater boil it for hours lets say 4 to 6 hours then all the tough materials will go soft then when you are at the end mark take a stick blender and blend it to near emulsion then boil for another hour and repeat the process. then when that's done strain it through a fine mesh filter and now you can throw that meat mash out. then boil for another hour and let it cool down the fat will solidify on top you can save that to purify to cook with so, remove the fat and strain the liquid through a coffee filter and add it to glass mason jars you then put the mason jars sans lid in water and bring the water to a boil when bubbles form and bubble up in the jars kill the heat and put the lids on and let them cool to room temperature the lids are now vacuum sealed and you have concentrated clear pork stock that keep at room temp for a year or 2 and in the fridge even longer. It's a good starter for many soups or other dishes.
@ReallySmoking3 ай бұрын
This is huge work ... i radher just fry pan them and eat with bread ... but idea is good and i like it ... Thank you
@tinovanderzwan-km7ou3 ай бұрын
@@ReallySmoking give it a try since you are basically swimming in meat because of your channel you can have many years of good soup and stew starter.
@ReallySmoking3 ай бұрын
@@tinovanderzwan-km7ou sadly i do not have any fat leftovers - if i do something i use it : even for popcorn i use lard (only me likes it ) but just will not have quantity to try ...
@profas19833 ай бұрын
I just hope you saved the juice to make the gravy. Good vid 😋 Kada saslykai bus? 😜
@ReallySmoking3 ай бұрын
Juice was saved ... o saslykai tiesiog reikia susiruosti nufilmuoti ...
@elainjones94423 ай бұрын
Looks delicious I'm trying this recipe i Been want stuffed pork shoulder i get the recipe looks delicious
@ReallySmoking3 ай бұрын
When you will try - you will love it . Minimum preparation and spices and realy versitile product . can be used thesame as pulled pork.
@dean8283 ай бұрын
I never longer eat pork, but that looks delicious! 🐷🩷
@ReallySmoking3 ай бұрын
Thank you .
@mamagic70533 ай бұрын
Thanks dude ❤
@ReallySmoking3 ай бұрын
Any time 😃
@Kbarboza943 ай бұрын
That’s shrimp isn’t it
@ReallySmoking3 ай бұрын
Yes it is ...
@pinkyvco33 ай бұрын
what is this?
@ReallySmoking3 ай бұрын
that was lunch - Shrimp on a grill ...
@DrDavesDiversions4 ай бұрын
Thanks for sharing this! I've done some hot-smoking of fish with loose tea (to make the smoke), but never like this. I'll give it a try!
@ReallySmoking4 ай бұрын
This fish could be done hot smoked too - it is like cooking while adding smoke ... planing to make it and post.
@swapnakitchenchannel80384 ай бұрын
Nice recipe ❤❤❤❤
@ReallySmoking4 ай бұрын
Thanks a lot
@karenwalsh17934 ай бұрын
It looks wonderful. Is it easy to separate the bones or do you eat them. Thanks from Nova Scotia!
@ReallySmoking4 ай бұрын
this one is easy - only major bones , but like every fish you need to be carefull.
@karenwalsh17934 ай бұрын
@@ReallySmoking Thanks. I'm used to bones. I grew up eating pike!
@ReallySmoking4 ай бұрын
@@karenwalsh1793 - if comparing to pike this fish does not have bones. This recipe would be second after salmon lox for me.
@gmanky4 ай бұрын
I’d like to see this video without the background music. Takes away from what you’re doing.
@ReallySmoking4 ай бұрын
sorry for that music being too loud - maybe i will be redoing some of them just because i do these things for myself often.
@Dyzhane9264 ай бұрын
I'll take 4 please!❤❤❤
@giangos1004 ай бұрын
How do you air dry meat in hotter countries though? and smoking as well my smoker before starting is at 30 degrees , like the outside temperature.
@ReallySmoking4 ай бұрын
basement - try to find place where is is cold or build Curing chamber from old refrigerator or vine cooler.
@giangos1004 ай бұрын
thankyou so much
@gregdazer83954 ай бұрын
That looks delicious
@ReallySmoking4 ай бұрын
and actully i do like it ... till i was editing video nothing left already ... i'm slow editor :)
@hammertiming84234 ай бұрын
Looking good 👍
@IPullDoorsThatSayPush74 ай бұрын
Best pâté is pork liver pate
@ReallySmoking4 ай бұрын
agree - beef is good too ...
@beautyfox66835 ай бұрын
This is brilliant video. No one has explained instacure, Till you I had no idea the difference Between #1 a d #2 thanku And I love your receipe spice Blend great combo Thanku 😊
@ReallySmoking5 ай бұрын
Thank You too ...
@estelagaheslayr44925 ай бұрын
I gotta thumb down on this one. Not because if content but because that darn song drowns out the actual audio explaining what you’re doing
@ReallySmoking18 күн бұрын
sorry for that - will improve , maybe even will redo some stuff , just because i'm doing it for myself so maybe another video would be better edditing and more to the point ...
@jasonhansen39235 ай бұрын
We're ya get the cold smoker from
@ReallySmoking5 ай бұрын
if you talking about unit attached to Vertical Smoker it is called Cold Smoke Generator. You can look on Amazon , Ebay or Aliexpress. If you want more info looks at my older videos.
@trwsandford6 ай бұрын
At the end stage of drying, vacuum seal it and stick it in the fridge for.a month longer. The remaining moisture will equalize and you will lose the dark over dry edges. 👍
@ReallySmoking6 ай бұрын
Agree , but who can wait 😁
@warwicksrc6 ай бұрын
Great video and will be doing this. What size casing did you use.
@ReallySmoking6 ай бұрын
it was stahdard pig - i believe it is going in the range from 28 to 35 mm diameter . it could be any size , most important is internal temp , but if it is bigger diameter you need to cook very carefully not to overheat outside.
@warwicksrc6 ай бұрын
@@ReallySmoking Hi, I made this following your recipe and technique and it was really good. Thank you very much!
@peterobbins58016 ай бұрын
Great video but wrecked by the constant loud background music. Okay at the start but then it has to stop. Many cooking videos have this constant drone and it really pi$$es me off.
@ReallySmoking6 ай бұрын
slowly trying to fix for new videos - all depends what speakers and if it is headset ... maybe one day i will redo it :)
@thomaskolbe87796 ай бұрын
Hallo und Grüße das sind lecker aus ,danke für das Rezept Grüße aus Burghaun Rhön
@ReallySmoking6 ай бұрын
Thank you . Greetings to you too ...
@Carperama6 ай бұрын
Is pink salt cure in the dry brine necessary for cold smoking for 4 hours?
@ReallySmoking6 ай бұрын
this is fish and i believe it does not ned pink salt.
@rickdavid17957 ай бұрын
I just started one 5 days ago. You made me jealous.
@user-is8mt1eg6h7 ай бұрын
I can't find your recipe on here?
@ReallySmoking7 ай бұрын
Please watch video ... it will be on the screen from 4:06
@danieldjerdjerian91697 ай бұрын
Bravooooo❤
@ReallySmoking7 ай бұрын
Thank you.
@sinisabujas40997 ай бұрын
Wrong knife. Wrong technique. Slices is too small.
@ReallySmoking7 ай бұрын
i hope you slice the way you like to. I try to explain what i like. If slice is bigger you would need to bite it - now i have i slice (sometimes two), one bite
@CaptDave13017 ай бұрын
Great video as always. Happy new year my friend
@ReallySmoking7 ай бұрын
Thank you , to all of you and your crew too ...
@profas19837 ай бұрын
IKEA ham🤣
@ReallySmoking7 ай бұрын
I think it was mentioned - COSTCO ....
@TalsBadKidney8 ай бұрын
hell yeah brother
@another_wai83888 ай бұрын
Going to use your recipe for cold smoked salmon. Thank you.
@ReallySmoking8 ай бұрын
Always welcome
@i60rl269 ай бұрын
Where are you from originally? Clearly soviet expat but your using pink salt. Odessa mama btw
@ReallySmoking8 ай бұрын
Lithuania.
@CaptDave13019 ай бұрын
Looks great as always. Awesome seeing you on the boat this year with your buddies 👍
@ReallySmoking9 ай бұрын
Thank You for warm Welcome.
@AlexandroMechina-yb3tf9 ай бұрын
Try a spanish Fennel flavoured variety called longaniza: make a coarse mince of 70% pork shoulder (i prefer shoulder, i find leg a little too dry but you can use leg if you want to) 30%diced belly fat (you can eve dice the meat small by knife, the texture should be chunky not minced small like italian salami)put:30 grams salt 20 grams of fennel (or anis if fennel is too hard to find), 30 grams of good spanish smoked paprika, a teaspoon of nutmeg powder 20 grams of black pepper powder, half glass of dry red wine soaked with 3 cloves of smashed garlic cloves for an hour (strain the garlic pieces off the wine) Believe me, you will love it.
@ReallySmoking9 ай бұрын
Thank You very much ... Upcoming project 😍
@profas19839 ай бұрын
Theres no law against a silver beard or a tasty sausage..👌
@onetimer449 ай бұрын
Very sophisticated spice mixing method. Im sure Temu has a very cheap machine for that.
@ReallySmoking9 ай бұрын
Agree , but my method is free :)
@profas19837 ай бұрын
What is Temu?
@hammertiming84236 ай бұрын
@@profas1983 European wish
@coinclubsales10 ай бұрын
Wonderful video. What temp inside the smoker during the 7 day period? Many Thanks !
@ReallySmoking10 ай бұрын
i smoke fro 2 days - it is cold smoking - no temp at all. & days is drying inside of the house - it is about 55-60 F
@mr.knowitall128510 ай бұрын
Sir just one question, how strong is the heat? Under the pan?
@ReallySmoking10 ай бұрын
heat is to make water to be at 81F
@johnnydynamo583410 ай бұрын
What accent you have bro?
@ReallySmoking10 ай бұрын
probably Lithuanian ... thats where originaly i'm from .
@Mrletoy10 ай бұрын
What is the percentage of each salt please and during the 10 days, is the meat kept in the fridge? Thank you so much. Love your videos.
@ReallySmoking10 ай бұрын
Persentage based on total weight, it was kept in fridge