Cold Smoked Salmon

[@CookingWithCJ]

That cold smoking ring thingy is really cool brother! Smoked salmon looks delicious Jared. Good stuff!

[@meatcranium4280]

Very nice tutorial, smoked salmon is one of the finer delicacies of life, especially when is Finley sliced

[@BBQandBottles]

Couldn't agree more my friend.

[@doctoredable]

What is the Finley method of slicing?

[@meatcranium4280]

Edward Dergosits cut at an angle paper thin. It’s used for shashimi.

[@TheWilkenator]

Nice video. A few suggestions: get the vacuum sealer, all the liquid is contained. When the fish tapers off getting thinner, it doesn't require the same amount of brine that the thicker portion does, gets too salty if you do. After smoking, let the fish sit for another 12-24 hours, lets the smoke flavor even out. Doesn't necessarily require a 24 hour smoke. I've gotten really good flavor with 12-16, but I didn't have the huge piece that was shown here. You can cut that line out in the middle once your done smoking to avoid having to make a bunch of cuts when slicing. Sometimes the sawdust can still contain moisture, so you can bake a nice amount in the oven at 200 for an hour. If you can't find sawdust and have pellets available, just grind them up in a spice grinder. I've never brined the skin side, but i'll try it now, thanks.

[@BBQandBottles]

Awesome suggestion. All really good 👌👌. Thanks for the contribution.

[@adf8664]

Holy cow! Those are Zabar's level knife skills!

[@jaylong3581]

I live in Alaska and smoke salmon every year , l would never use regular sawdust! Species such as pine or spruce will impart a most unpleasant taste. Use applewood, pecan or alder, hickory is too strong of flavor for most fish . All of these are available in store's locally or can be ordered.

[@MrHubris1]

Jay Long Exactly, not to mention the plywood products that may have been cut to make dust too.

[@burneggroll]

Thanks. Common sawdust would be bad-bad, a no-no. BBQ and Bottles makes it sound like he got ordinary sawdust from the lumberyard. Latter he refers to the smoke as "hickory." On the Puget Sound, we use cedar!

[@joeladams4779]

Saw dust from a lumberyard! It has a good OSB flavor. And the the smoke generator didn’t look burned. Don’t know about this?

[@jonwikan3986]

I like the 1 hour resting tip! However I agree with previous comment, any conifer/needle tree (Pine, Douglas Fir, Larch, spruce etc... used for lumber especially in Canada does have toxins and not really the best flavor for smoking. I am sure it tastes fine but you won't find mass lumber mill type species available for smoking commercially because of those problems. Not trying to stir the pot but as an Alaskan born dude, make sure your local sawdust is an acceptable hardwood not a softwood. Canada does have Maple though and that would be perfect.

[@doctoredable]

I have tried this smoke generator. It works hit and miss. Often the "fire" jumps across the mesh divider and the sawdust starts burning towards the center rather than around the circles.I see you initiated the smoking with the smoke generator directly under the fish fillet. If you have sufficient room it is much better to have the smoke generator not be directly under the fillet. It can cause too much heat to reach the fillet and cook it.

[@BBQandBottles]

yeah, the smoke generators take a while to get use to and they're not perfect. It's a good point that it's worthwhile testing out the smoke generator before you put it to work so you can get the process down pat.

[@PicklesBBQandCooking]

Love smoked salmon and man that looked great! Awesome job brother!

[@TheEagleslover]

Looks mouthwatering. I'm definitely going to have to try this method.

[@LassesFoodAndBarbecue]

Great looking salmon. I wanr to make some too hehe I have a cold smoking spiral just like that for salmon :) works perfect!

[@pdkodude283]

Once cold smoked how long will this stay edible of stored correctly?

[@patsnickles7651]

looks delicious! But gravlax is not cold smoked samon, gravlax is swedish for burried salmon and is just conserved with salt sugar and herbs, typically dill.

[@joeydoesthings4955]

Pats nickles he means Nova Lox

[@burneggroll]

gravadlax is the buried version (gravad=from the grave). The words are used interchangeably by the general public.

[@bobdbeck]

You have to put some heavy weights (cans, bags of water, etc) on top of the wrapped salmon in the fridge to get the maximum amount of oil out of the fillet.

[@gmeck100]

To what temperature did that that sawdust ring heat your smoker grill to? I’ve read cold smoking is to be no more than 80 degrees.

[@BBQandBottles]

There is very limited heat that comes off the smoke ring - not enough to heat up the grill at all.

[@Donald931]

Please note that gravlax is curated salmon (not cold smoked)

[@Donald931]

@joe Recto yeah if you try non farmed salmon caught by hook you can taste the difference. My father goes fishing a lot and it is a skill worth learning just for the amazing fish you can get. And also fun. But yeah gravlax = curated salmon which means just storing it cold with salt and sugar mixture against the meat for some days, flipping it 2 times a day. Let me now if you want a good recipe.

[@havnt3782]

@@Donald931 can confirm

[@burneggroll]

Cured Salmon. Definition of curated: carefully chosen and thoughtfully organized or presented. Often used to describe museum collections.

[@Donald931]

@@burneggroll Yes that is what a curator does. However curating as a food term is something different; the method of which you use to make gravlax as we do here in Sweden. All good man!

[@jamisonacelowe]

You should watch the video before you comment.

[@MAIKUS07]

the for the video looks awesome!! how can i keep the Smoker Cold? im in florida and it gets pretty hoy down here

[@BBQandBottles]

Hummm... I think you’re only going to want to do this during the winter months in Florida.

[@-TheRealScubasteve-]

Miguel Harari you can use a tray under your pan that the salmon is in. Fill that tray with ice cubes and replace the ice as it melts. It helps keep the salmon cold. But definitely only do this on the winter months, or use an indoor smoker.

[@rustykc]

That right there was beautiful! I've never had that before but want to try. I've cured bacon and smoked it but it wasn't a super low temp like you did with this. At any point did you ever cook the salmon at a warmer temp? Did you ever have to worry about getting the temp of the salmon up to a specific internal temp and if so what was it? What was the average temp in your cooker, or I guess an easier way of wording that is what temp should I shoot for maintaining in my pit? Thanks and sorry for the remedial questions.... I just dont want to mess up an expensive piece of meat or get anyone sick.

[@BBQandBottles]

The cold smoke doesn’t raise the internal temp of the pit at all. Our pit was just the ambient temperature outside during the entire cook. You don’t have to worry about cooking the fish because of the salt and sugar cure at the start that preserves it and kills any harmful bacteria. We never cooked the fish at any point through this process. Thanks for all of the great questions!!

[@meatcranium4280]

Hey there Rusty

[@rustykc]

@@meatcranium4280 hey brother

[@finbira]

@@BBQandBottles Curing is a way of cooking, so you did cook the salmon.

[@BBQandBottles]

@@finbira Got it - maybe I should have clarified that I didn't apply heat through the process.

[@gao3529-c8z]

How long can the salmon be preserved under 5 degree? 1 year?

[@agnes6179]

What knife did you use?

[@doctoredable]

8:17 What does "dethaw" mean? Seems it would mean to freeze.

[@BBQandBottles]

I probably should have just said “thaw”

[@burneggroll]

@@BBQandBottles Dethaw is uncommon, but the more proper usage. Dethaw means "unfreeze." Thaw is to melt, dissolve, liquefy, or soften. wikidiff.com/dethaw/thaw

[@Furn427]

good job. With a few herbs and spices, it would have been perfect !

[@Blazingspitfire]

Quick question, can you use salmon fillet with no skin?

[@BBQandBottles]

Yep, it will just make it a little harder to slice.

[@henrymao89]

Looks delicious. I use salmon for Poke recipes, sushi, and the stainless steel pan. Hope you provide an Ahi Tuna recipe soon.

[@BBQandBottles]

I literally just texted my wife today saying I was going to make her that soon... so maybe I'll film it.

[@henrymao89]

BBQ and Bottles I bet your wife loves eating Ahi Tuna Poke. My brother and I like that recipe too.

[@solanojb]

How long can you freeze the salmon?

[@BBQandBottles]

It’s good for about three months.

[@terrygerhart6878]

What are the recognized standards for sashimi grade fish

[@davidrock7371]

Great Job, what knife did you use?

[@BBQandBottles]

It's this one - amzn.to/3aRbLF7

[@badboyvids1]

why not use the smoke setting on the pellet grill to cold smoke. just curious.

[@BBQandBottles]

The smoke setting usually keeps the pellet grill around 150-175F. The key to this recipe one is not applying any heat so it wouldn't work.

[@AlexGarcia-ft4ir]

Don’t use saw dust from lumber yards! They cut plywood and plywood has Phenol Formaldehyde

[@soferulcelatent2123]

Great Great Job !!!! Like it a lot ! Congratulation !

[@cptechno]

I'm curious. Have you ever tried to smoke another more common type of fish like cod fish or talapia or something other than salmon. We don't expect it to top smoke salmon. I'm curious to see if it give an acceptable product.

[@BBQandBottles]

Haven’t tried it but maybe we should!!

[@cptechno]

The fish should be fresh and preferably from the ocean. I'm no expect. Maybe river fish might be good too.

[@dmarkj22]

A lot of people let the salmon rest in the fridge for a few days after cold smoking it. They say it “mellows out” the smoke flavor and makes it taste better. Anyone try it this way?

[@rudydatoc6572]

Why do you need to remove that darker thing in the middle of your sliced salmon?

[@BBQandBottles]

You don’t have to. It’s just for aesthetics because some people are turned off by it.

[@fedoratheexplora7180]

Can you do it with out the sugar?

[@BBQandBottles]

You bet

[@aaronmassuda679]

The "danger zone" (common food safety term) where bacteria on food can thrive is 40-100 degrees after 2 hrs or so. How do you mitigate bacteria while leaving the salmon on the grill for 24 hours at temps in the "danger zone"?

[@RemE14MZ]

The Salt/Sugar and the Smoke all are curing and preserving the fish, they mitigate bacteria during the process. Then you refrigerate or freeze the final product.

[@grahamemerton7038]

The purpose of curing is to create a police which is the tacky sticky coating on top of the fleshy salmon after curing, that is how you can eat the fish raw, the police also enables the smoke flavour to adhere to the salmon better. I also cold smoke butter, cheeses, whole garlic, sausage, home made beef burgers etc👌

[@KM-pq7jk]

Smoked Salmon and Gravadlax are not the same, Gravadlax is a curing process only, Smoked Salmon is cured then smoked. Both use salt in the first step

[@GostaSerla]

I wish they would remove the gravlax name as its wrong and misleading..

[@chopsjazz1]

Nice job, but sawdust from the lumberyard can contain anything from glue and chemicals from plywoods to rodent droppings. I'd be more selective where I sourced my wood products from.

[@oldrustycars]

I agree. And wouldn't lumber yard sawdust be a lot of pine, that Smoking Meat 101 says to never use for smoking?

[@delial74]

How deep shall we shave the salmon to the skin?

[@BBQandBottles]

Yep, to the skin

[@jondoh3471]

I love eating meat that dissolves in my mouth. Mmmm....

[@scottabramson5703]

Please add recipe below. You just flashed it on the bottom of the video for no more then 2 or 3 seconds. I had to rewind a few times to see it not fun.

[@BBQandBottles]

Hey Scott. Thanks for the feedback and I'll keep the instructions up longer on future videos. Here's the recipe: - Mix a cup of brown sugar and a cup of kosher salt - Cover all sides of the salmon with the salt and sugar mix - Wrap tightly in saran wrap and leave it in your fridge for 24 hours - Remove the salmon from the fridge and rinse it off. Pat dry with paper towel. - Place back in the fridge for another hour - Cold smoke for 24 hours - Carve off thin slices and enjoy

[@daddydutchbbq]

My mouth is watering profusely over here ! That salmon looks incredible! Do you need my address to send me some ? Great job !

[@BBQandBottles]

Haha... we still have loads in the freezer if you want some 😁

[@HakkaDakka]

Lets make it clear, salmon=lax; Salted salmon = grav-lax; Salted, cold smoked, salmon; Kallrökt lax. This is not that complicated..

[@ImJiom]

I hate when people say that you know fish is bad because it smells fishy. Just think about that for a minute and about how stupid that sounds.

[@ZacherStoned]

Awesome vid, keep up the great work! love watching nice cooking while eating my shit food at home :)

[@BBQandBottles]

Everything we do is easy to try yourself at home. Nothing complicated so give it a shot!!

[@fungihntr]

Did I miss something? You didn’t say what the brine is made of.

[@BBQandBottles]

You missed something.

[@UpYours4Today]

That's a cure not a brine.

Very nice, although, there is zero gravlax in this video.

[@adreykful]

if the fish doesn't smell fishy then it is not a fish!

[@danielhaafke5720]

looks good but it honestly looks the same as it went in

[@chieftarpon1]

Knife is far too wide

[@havnt3782]

why buy salmon when you can catch it? :p

[@BBQandBottles]

Lol - if your fortunate enough to live near the ocean!

[@jeremy7991]

Gravlax is Nordic for Grav = Grave, and Lax (or Lox depending the region) = Salmon. Before refrigeration they used to coat the salmon with salt and whatever else was to their taste, wrap it up good and bury it for a length of time ( ie : Grave). Gravlax is never smoked

[@burneggroll]

Gravad=Grave. In a nutshell: Smoked salmon is cured or brined, then smoked. Lox is cured, but not smoked. www.epicurious.com/ingredients/difference-between-lox-and-smoked-salmon-gravlax-kippered-salmon-recipes-article

[@jeremy7991]

@@burneggroll We do not brine or salt our smoked salmon. Hard to smoke something properly that's already been cooked in brine.

[@A5hr4f1993]

My friend you're doing it all wrong! You're using the wrong knife 🤦🏾

[@GostaSerla]

I wish you would remove the aka Gravlax from the title as well as the #gravlax as its just not true as some viewers have already commented. Gravlax has nothing to do with smoking the salmon. The title just makes this video wrong and unprofessional.

[@arkg8597]

Too many mistakes in smoking process..sorry

[@Tailhooker2024]

Sawdust, bad idea. You don’t know what work is used. Could be harmful to you. Some sap wood is bad news. Need to talk about killing parasites before smoking. Smoker beware. Where do u get this smoke ring?

[@MrCgs60649]

He already said it was Sashimi grade. Do you understand that ? how many salmons have you cold-smoked or even cured ?