Cold smoked salmon - From fresh fish to first slices in 4 days

[@roberthamilton9730]

Nice job! i like how you trimmed the fillet.

[@Parkster44]

Do you rinse the salmon after the brine ?

[@dovewhite7472]

Beautiful!!!

[@usayolo3836]

You left out the rinsing of the sugar, salt, drying time.... and when curing is it in a refrigerator, store room, temperature, etc, can you plz let me know the rest of your process...

[@independentfoodreporters720]

Curing in fridge. Rinse after 24 hours in salt and sugar. Pat it dry with a kitchen towel. Then 24 hours on 10 degrees centigrade.

[@ajaxwargod8229]

Nice job we use Alder or Cottonwood look's yummy.

[@vanillacarnivore]

OmG that looks delicious 😋

[@gerber185]

did you wash off the excess salt before smoking?

[@independentfoodreporters720]

Sure. Washed under running cold water.

[@BlackSwanGamingTGK]

Kako baš na tebe naletih hehe. Izgleda extra , moram probati .

[@Parkster44]

after smoke you leave rest where for 24 hours?

[@Parkster44]

In the fridge ,?

[@independentfoodreporters720]

Room temperature for 24 hours as long as the temperature doesn't go over 21 degrees C. Then in the fridge.

[@Parkster44]

Independent Food Reporters thank you so much

[@harryschuring8002]

@@Parkster44 u1q

[@Parkster44]

@@independentfoodreporters720do you rinse the salmon after you’re done with brine ?

[@wparo]

someone tell him that he can talk while cutting the fish. youtube allows that now.

[@independentfoodreporters720]

don't feel like talking :)

[@judithreynolds1657]

He doesn’t need to talk at all...

[@HaanBerry]

i saw u in the other smoked salmon video lool

[@drosophilamelanogaster3957]

@@independentfoodreporters720 Thumbs up

[@anakinvalentin1269]

you probably dont care at all but does anybody know a way to log back into an instagram account? I somehow forgot my login password. I love any help you can offer me.

[@edwinbond5995]

Now I'm hungry!

[@independentfoodreporters720]

We were and now salmon is gone :)

[@Steve-ym9ql]

that bottom fat part you trimmed off is so good, that's like trimming the marbled meat off a good steak!

[@Lis2875]

yammy, but I'm Norwegian and we add salt only, NO sugar, Bon Appetit

[@judithreynolds1657]

I think I’ll leave out the sugar next time....

[@independentfoodreporters720]

I respect that. Sugar makes it more soft in taste and brings balance between salt and fish. We have 2 years old and this is how she likes it.

[@jimpaka]

600g is 2% of the weight of your fish?? that means your fish weighed 30kg 😂

[@independentfoodreporters720]

All together, yes. We had more than one fish.

[@davidhoughton4791]

What no pin bone Tweezers?? rookies on utube.

Poučan video, dobra fora sa kamenjem za redukciju otrova iz dima, no ja bih radije dimio domaću "divlju" ribu. Teško je danas naći divljeg lososa. kzbin.info/www/bejne/iIq8l2uZgbqJa6c kzbin.info/www/bejne/nIWmgmV_dsSNqdU

[@independentfoodreporters720]

To je nekad bilo i danas je puno drugačija priča. Od domače ribe ništa se ne može usporediti sa lososom.

[@Oliviaswaxtech]

Nasty farm raised salmon

[@whatsfordinner21]

This music is 100 percent fucked

[@bojanmis1691]

Dimljeni losos,hren sos,senf,u bagetu.Nikad ne dosadi

[@independentfoodreporters720]

Pa čak ni onda :)