Cold Smoked Salmon | My Best Smoke Yet????

[@ratlips4363]

What a great video! That is a great tip, using a glass oven baking dish for the curing. I will be using my Weber Kettle with a cold smoke tube. Thanks for the work...

[@smokin_with_smiddy]

Good Luck my good sir ! I got rid of the electric smoker. It was pretty much useless. I went with a charcoal grill and a smoke tube. Much better ! Let me know how it goes !

[@QuakerJones268]

Thats the best cold smoking salmon video I've seen (and I have seen a few!) Thanks very much, mate.

[@smokin_with_smiddy]

Thanks mate! I truly appreciate that. I've since reduced my smoking time to about 3 and a half hours...less smoke flavour and more of the salmon.

[@smokin_with_smiddy]

Hey Mark...another tip that I was just thinking about. I know you're almost at the end of your summer down below...Try to cold smoke your salmon around the fall or spring. The ambient temperature during the summer is pretty high (try not to cold smoke above 80 degrees)...especially where you are during the summer (I am in Quebec Canada)...High ambient temperature could potentially cook your salmon during the smoke.

[@QuakerJones268]

@@smokin_with_smiddy I’m in the UK so it’s still going to be cold for a couple of months. Having said that it never gets really hot here anyway. Thanks 👍🏼

[@onuryetisklc404]

nice work

[@billy-c6q]

Very good video. Sadly one problem…I can’t reach in and grab it. Again excellent video.

[@pringles8462]

Will be doing this for sure. Thanks

[@smokin_with_smiddy]

You won't regret it ! It was spectacular

[@jhui316]

That ‘s really good，i can feel it。😊

[@johnchong2259]

Thanks you

[@petethehandyman9185]

Looks really good sir!

[@smokin_with_smiddy]

Hey Pete. Thanks!

[@marcelog.2916]

Wow it turned out pretty nice. IM just wondering how its not too salty....couse the amount was pretty generous. Tnx for sharing the vid! ❤

[@smokin_with_smiddy]

Hey Marcelo ! I'm super happy it turned out well. Better than store bought huh? LOL I'm not an expert but one key to not oversalting your salmon is using coarse sea salt (coarse Kosher is good too). Secondly, is the use of the sugar. I went through several iterations before I found the best ratio of salt an sugar. Thirdly, it also depends on the type and quality of salmon. I've had some that came out more salty than others using the same ratio. I usually taste a piece before the smoke. If too salty, soak in cold water for 20 mins then smoke.

[@marcelog.2916]

@@smokin_with_smiddy I cant thank you enough for your imput. Will make my first one this weekend and will follow your ratios. Have a gr8 weekend!

[@smokin_with_smiddy]

@@marcelog.2916 Let me know how it goes....one more piece of advice...don't let the smoker get over 75 degrees. Even less is better...normally at 80 degrees the salmon will begin to cook ! Good Luck !!! 👍 One last thing, I've reduce the smoke time to around 4 hours...

[@smokin_with_smiddy]

@@marcelog.2916 So how did it go ?

[@marcelog.2916]

@@smokin_with_smiddy hello. Tnx for asking. I have not made that weekend. Plans are to make next saturday. 👍

[@yayayaya-ul7ul]

Gonna try it tonight

[@smokin_with_smiddy]

Nice !!! Just keep it well under 80 degrees in the smoker.....Let me know how it goes ! I would be super interested to see if you get the same results !

[@yayayaya-ul7ul]

@@smokin_with_smiddy well we had a snow storm move in, so i will try this weekend. Was thinking about using a smoke box to cold smoke it. I will keep you posted.

[@enriquetrejo2772]

Great video? What is the best way to save it? Vacuum sealed and Later in the fridge. Thanks

[@smokin_with_smiddy]

Thanks for the question. Vacuum sealed or in a zip-loc with the air removed is great. You can also put it in the freezer.

[@mrifqifauzi1699]

I like it smoked fish salmon 🙂😎😋🤤.

[@jackiexie3322]

Very good. Thank you for sharing ， I want to ask . Later how to keep the smoke salmon?

[@smokin_with_smiddy]

You can slice all of your salmon or cut into smaller pieces to slice later and keep it in the Freezer - it freezes very well.

[@porchettamaker]

Bradley has an adapter plate that fits over the smoking chamber. This way you can cold smoke from five to ten feet away. Removing most of the heat. Just smoke

[@smokin_with_smiddy]

Yes...I saw that. Wasn't that expensive either. Thanks for the advice !

[@RuneR-n8c]

Hey! What type of smoker do you use? You remove the skin before you put the fish in the smoker… I like that.

[@smokin_with_smiddy]

Hey there too! In the video I used a Bradley electric smoker,but have since gotten rid of it. Now I use a maze pellet smoker in my charcoal bbq. After going back to basics, it works way better. A tube smoke works well also.

[@josephpirogovsky3395]

If I wanted to make Lox, is it better to use salmon with a skin?

[@smokin_with_smiddy]

It all depends really. I did mine without the skin so it basically cured on both sides after I turned it. It was more firm and a bit more salty (put it in cold water bath for AT LEAST 30 minutes to leach out some of that salt) . I've done others since with the skin on with about less than half the cure and it turned out great. Just adjust the amount of cure you'll use. It takes a few tries but you'll get the hang of it. Better to go with less salt first then adjust later according to your taste. It's all trial and error right ? Just be conservative at first and ensure you get a good cure before you smoke....but you don't want it raw - you want it cured....it's a fine balance to find... By the way, don't use a harsh smoke like hickory or even worse mesquite. I'd go with applewood, alderwood or even cherrywood. Those are all pretty mild woods to use. And don't do what I did and let that salmon get above 80 degrees....it starts to cook after that. I like to cold smoke in the spring and fall when the ambient temperature isn't so high. That also helps keep the temp down. Cheers! Smiddy

[@louisc.gasper7588]

I'll just say how I make Nova lox: 1. Cure is 2 tablespoons of kosher salt (or sea salt) for each pound of fillet, mixed with a like amount of brown sugar. 2. I use a fillet with skin on. Coat it entirely with cure, then wrap in food film. Leave in fridge for 48 hours. 3. Rinse under cold water, pat dry. 4. Let it set for four hours to develop pellicle; air should be moving over it. 5. Smoke for two to four hours at a temperature strictly no warmer than room temperature. 6. Wrap or vacuum pack, age in fridge for a week. 7. Cut fillet from skin; partially freeze before slicing very thinly, starting at the tail end. That's my way; to each his own.

[@marcelog.2916]

Will try! No nedd to add cure salt? ( instacure) tnx for the help

[@louisc.gasper7588]

@@marcelog.2916 The finished lox must be refrigerated. The ordinary salt and the smoking are all that's needed if the lox is refrigerated, or frozen.

[@marcelog.2916]

@@louisc.gasper7588 tnx for the help! Nand good smokes :)

[@TheOdawg123]

What temp do you cold smoke at (in the smoker)

[@smokin_with_smiddy]

Hey there! There's no temp in the smoker. We're not cooking the salmon as it's already cured. But, the smoke generator can produce heat so keep the inside temp below 75 degrees or it'll cook the salmon.

[@josephpirogovsky3395]

What kind of trout and how long should I cure trout?

[@smokin_with_smiddy]

Hey Joseph - it wasn't trout...it was Atlantic Salmon. If you want to go all out, I'd suggest Sockeye...but it's considerablly more expensive. I'd cure it for about 24 hours...turning about halfway through and removing any liquid. In my video, I smoked for quite a few hours as we like a smokey flavour - at least 2 and a half hours should do it for you if you like it light.

[@hanschai9159]

Great！will try this way to smoke a whole salmon weekend... BTW do you think "cool smoke" ≈ carbon monoxide (CO) sterilization ?

[@smokin_with_smiddy]

Hey Hans ! Thanks for your comment. Let me know how it turns out ! As for the CO - I've never heard of that. so I'm afraid I can't answer that.

[@synothesia2326]

That's a very beautiful cut of meat.

[@ohmslawone5939]

what was the wight of the fish?

[@kairu.kun.z]

very confused, people say NOT use lean salmon like sockeye, did you mean chinook (king) salmon?

[@smokin_with_smiddy]

Hey Kyle. Thanks for your question. I think it comes down to personal preference. Where I’m from you can buy smoked sockeye in the frozen section. I personally prefer it when I can find a good fillet. Just experiment and find what is best for your own tastes.

[@cliffcox7643]

how long does it keep in the fridge?

[@smokin_with_smiddy]

Hey Cliff. I’ve had it in the fridge for about a week. Not sure I’d go longer than that. But - it freezes very well.

[@martinbuote1452]

Did you use a cold smoke generator?

[@smokin_with_smiddy]

No I did not...My smoker allowed me to smoke with no Heat. But the temperature did get a bit too high (above 80 degrees - So I opened the vents to allow the heat to escape) I have thought to add the cold smoke generator anyway to keep the heat as low as possible....The Smoker that I use is the "Bradley Smart Smoker" - Next season, I will buy another BETTER smoker...I am thinking of a Traeger...

[@danssv8]

Great video sir , what was the smoke temperature approximate. Thanks 🇦🇺

[@smokin_with_smiddy]

I would suggest not to go over 80 Degrees F - more than that and you are cooking the Salmon. Lower is better if possible. I did mine on a super hot day so it got above 82 inside despite my best efforts. Thanks for the great question. More vids to come as the weather warms up :-)

[@dufryve]

28c will ne fine!

[@antw289]

Great video! The salmon looked amazing. What would the ideal cold smoking temperature be over the 8 hours of smoking? Thanks in advance 🙂

[@smokin_with_smiddy]

Hey Tony - Thanks for the nice comment ! My Recommendation is to not go over 80degrees F / 27 Degrees C. At 10:56 you can see my salmon has a bit of a white ring. That's because I went over the 80 degrees.

[@antw289]

@@smokin_with_smiddy That's great! Thanks for the advice 😃

[@slowpoke5378]

For 10K I'll sell you my true cold smoked Salmon recipe.The spice blend takes 6 months to core . Temp inside Bradley doesn't reach 70F You have a good start here but left a lot of room for improvement.All the best.

[@smokin_with_smiddy]

Hey SlowPoke ! Thanks for the comment. I kept this one super simple so the everyday person could possibly smoke something good. There's a gazillion ways to do it. Maybe you could share some of your advice, tips n tricks ! It'd help others to make the ultimate cold smoked salmon ! Have a most excellent day !

[@slowpoke5378]

@@smokin_with_smiddy Thank You for your quick reply.First you need the Bradley cold smoke adapter hooked up to your Bradley and a half bag of ice put into the smoke drip tray.Only a Bradley can give you a True cold smoke.lol Because you will be running the smoke through the ice and the tubing.Salmon is a very delicate piece of meat.You can over smoke it,under as well.lol For max flavor I sized up my smoker and came up with 6hrs.of Pecan wood.It's a mild wood flavor not to over power the Salmon.12x12x6x12.That's your times.12hrs.cure,12hrs.bare rinsed and pelican 6hrs. true cold smoked and 12hrs in papper bag to rest.Chill in freezer for 6hrs. along with your slicing knives.When all is very cold thin slices are easier.The rest of this recipe will cost ya. lol All the Best.

[@smokin_with_smiddy]

@@slowpoke5378 I"m sad to say I got rid of my Bradley. It just wasn't up to the job...and no wonder...the model I bought was half price then discontinued after 3 months. For "hot" smoking, it just wasn't up to snuff. But hey - It was my first smoker and I had just taken on the hobby. For cold smoking, I'm using my charcoal BBQ with a smoke generator on one side. Works amazing if I'm honest. For my preferences, I use Apple for my fish. I too felt I was over smoking, so reduced to about 3.5 to 4 hours. I'm just a backyard guy who likes to smoke, so I don't get too complicated. Call it a hobby of mine. If it tases good then I'm happy - and if everyone else likes it, then that's a win ! LOL ...Still gotta nail down smoked ribs though ! Take care and sincerely - thanks for your insights for everyone to see.

[@garryfilin]

Curing that for 24hrs won't make any difference of coarse or fine salt used. Any salt will be melted. I do curing in seasoning just for an hour, then wash and freeze for 12+ hrs. And you get Scandinavian salmon )))

[@smokin_with_smiddy]

Hey Garry. What sort of seasoning do you use? I’d like to give it a go.

[@reioXyhi]

Just saying...I think your salmon was a moment in too warm smoke. I see it on the salmon slice you cutted. You exceeded 30 degree celsius ...85 F. ...right. That happened to me too in my first cold smoked salmon. Never go above 80F. Nice video anyway.

[@smokin_with_smiddy]

Funny you say that - I too thought the same thing...I actually exceeded 80 F - I couldn't get the temperature much lower than that. I even put bowls with ice water in the Smart smoker to keep the temp down - you probably saw that when I opened the smoker. This "Smart Smoker" is not that smart and it is a terror to control the heat (or lack of)...Plus the exterior ambient heat was pretty high. I've always had trouble controlling temp with this so-called "Smart Smoker" since I got it. Maybe it's my inexperience but I'm pretty sure it isn't me. Thank you for your comment ! Truly appreciated !! Smiddy

[@johnfire499]

8hr smoke is over smoking, just 1hour is require

[@smokin_with_smiddy]

Hey jbl ! Thanks for your comment - you're absolutely right - 1 hour is enough. I actually smoked for 6 (not 8) hours but still over-kill. But that said, we love a heavy smoke flavour to our Salmon. Have an awesome day ! 😃

[@davidhoughton4791]

Too bad you had to suffice with Farmed Atlantic Salmon. Im spoiled, have a Fishing Boat and live next to the Ocean in BC. We use primarily Chinook as it has the most fat Content and I would never use Sockey ever , mediocre in comparison.

[@smokin_with_smiddy]

I used to live in Chilliwack - fished the Fraser. Nothing beats BC Salmon! I did try sockeye for smoking and was less than impressed with the outcome. Enjoy your smoking ! Smiddy.

[@louisc.gasper7588]

I'll just say how I make Nova lox: 1. Cure is 2 tablespoons of kosher salt (or sea salt) for each pound of fillet, mixed with a like amount of brown sugar. 2. I use a fillet with skin on. Coat it entirely with cure, then wrap in food film. Leave in fridge for 48 hours. 3. Rinse under cold water, pat dry. 4. Let it set for four hours to develop pellicle; air should be moving over it. 5. Smoke for two to four hours at a temperature strictly no warmer than room temperature. 6. Wrap or vacuum pack, age in fridge for a week. 7. Cut fillet from skin; partially freeze before slicing very thinly, starting at the tail end. That's my way; to each his own.

[@smokin_with_smiddy]

Hey Louis ! Thanks for this method ! There are so many variations. I do like your idea about wrapping and aging in the fridge. I'll have to try that. I did go over the temperature a bit but it was a super hot day and the ambient temp was pretty high. Plus the cold smoke setting on my smoker wasn't exactly cold ! LOL