COLD SMOKED SALMON - How to cold smoke salmon - cold smoking in an offset smoker - gravlax

[@BryanMcGowan]

The salmon was so good. Our schedules are so all over the place right now.

[@AndresSmokingHotFoods]

thanks man,, glad you liked it... and it kinda sucks.... all over the place is right..lol

[@nikkihanmer852]

oh my - why do you not eat smoked salmon? It's like heaven's food! Great to see Bryan popping in x

[@AndresSmokingHotFoods]

Thanks so much.... I've just never liked it... and haven't bothered trying to like it ever since....lol.... but I'm totally happy to make it for anyone else 😄

[@nikkihanmer852]

@@AndresSmokingHotFoods I am the same with lamb - x Could you do some more meat marinade rubs (spicy) in the future? We don't have a smoker but we have a BBQ (UK) and the flavoured salt you did was AMAZING! x

[@AndresSmokingHotFoods]

Thank you.. I have things coming up that I hope you like.... I will definitely take suggestions on videos..... I like lamb... it's funny how people's taste buds work...

[@diethertvonnickisch-rosene5959]

The salmon turned out really well, too bad you don't eat it, I enjoyed it.

[@AndresSmokingHotFoods]

thank you.. i know, everyone keeps telling me that.. but I'm ok... :)

[@oleksandraprice4147]

Would be nice if you could give some more concrete info like proportion of salt to salmon, temperature of the smoker

[@AndresSmokingHotFoods]

hi,, thanks for watching,.... I am always happy to answer questions.... I use curing which is mixed with Sodium Nitrite already (the only way I can buy it hear in Canada), I normally use 1.8% of this salt per 1kg of meat, (which means I use 18g's of this salt per 1 Kg) I have using this portion for a while and it always comes out good... you could go up to 2% with this but I really wouldn't got more because it would start getting to salty..... as for the temperature, Cold smoking is just what it says, that temperature of the smoker is going to be between 10-25 C, you aren't cooking anything when you do this, you just want the smoke to add flavor and help preserve the meat...this is why you would only cold smoke here in the fall winter or spring... once the temperature outside gets to hot the the meat would be in a danger zone way to long which could be very bad..... I hope this helps, and if you have anymore questions don't hesitate to ask them.... thank you.....

[@igortumbas2769]

You're doing great brother! Cold smoking is an art. And salmon is very robust and forgiving fish (and oh so tasty!). Can't go wrong. Keep going my friend! Thanks for sharing this!

[@AndresSmokingHotFoods]

Thank you so much I really appreciate that... you are right, it is an art and I love it....I really need to do more of it.... again, thanks for watching...

[@DarrenLee73]

Enjoyed the preparation of the cold smoked salmon.Do another Cheese video for Bryan cuz he needs more Cheese 😂 I'll definitely check Bryan's channel out! I am waiting for more Live Chat vids 👍

[@AndresSmokingHotFoods]

lolol,, thanks so much.... I know he keeps on reminding me,,,lol..... we have more lives planned but its getting our schedules to link up thats the problem right now.....

[@shaune73]

Sodium nitrite, Prague powder #1???

[@AndresSmokingHotFoods]

Same stuff but many different names.

[@shaune73]

Maybe you should tell us the equation you used for salt, pretty much a waste of time video without it really

[@AndresSmokingHotFoods]

thanks for watching.... thought I had mentioned it but looks like I forgot,,,, I use a premixed curing salt (salt with sodium nitrite - since we can't buy it on it's own here in Canada) and I use 2% per weight of whatever I am curing.... i hope this helps...