How To Cold smoke Salmon - Cold Smoked Salmon video Recipe - Cold Smoking Fish

[@mrstlovely]

Wonderful!! Thanks!!! Now i can do this myself instead of spending all that money at the store. Thank you for making it so easy! I love how its straight to the point.. And you did some wonderful editing as well.

[@JFizoust]

There are cheaper methods than buying a proprietary maze looking sawdust holder, and probably sold separately is the hard to find sawdust style smoking wood. 1. Take a clean, empty soup can with the lid removed. 2. Buy a cheap soldering iron, typically hardware stores will have for $10-$15j. 3. Cut a small hole in the bottom of the can, and place the soldering iron into the hole. 4. Fill can with wood chips (not chunks obviously). 5. Place aluminum foil over the open end of the can, then punch a few holes in the foil to allow smoke to escape. 6. Place everything into the grill and plug the soldering iron in. Enjoy

[@PITMASTERX]

JFeezy Thanks for the tip bro. Definity giving that one a try. Does the temperature stay low enough?

[@JFizoust]

Pitmaster X Of course it's a soldering iron. You don't want to touch it when it's hot but it's not going to cook anything. Outside temps obviously play a role in your grill temps. Just try to keep internal temps below 92F.

[@DillonBorges]

+JFeezy are you sure this method is safe? There are numerous agents in the lining of soup cans, and in the aluminium foil as well... Well at least the ones we have here in China..

[@JFizoust]

If you don't feel comfortable with the soup can you can always throw it open side down over a fire for a few mins. You're literally just smouldering the wood though. As far as aluminium foil goes, most things cooked on the grill is wrapped in it here in the states. Some of it says shiny side down if it is lined with anything. The stuff we usually buy is not. Any ways, many people have cooked their food inside of the tin can right on the fire. I think you're far worse off eating the GMO's inside the can than anything the can will do to you.

[@saeedakhan7529]

JFeezy LOQQN PLPPP

[@12345two]

This is great! I already hot smoke my fish, now I can hot smoke and cold smoke. There is NOTHING like fresh smoked ocean salmon!! Thanks.

[@PITMASTERX]

+Groucho Marx Its the best..! Check out my other cold smoked salmon recipe as well.. I upgraded it a little bit

[@bigfanofaiu5399]

I usually just take a whole salmon and bite the middle of it. No need for salt or complicated smoking methods. Did I mention I'm a grizzly bear.

[@PITMASTERX]

+Jim O'Donnell Hahahah.. Jim your getting carried away :D

[@doctoredable]

The belly is the best part!!

[@15kilkenny]

Hahaha very funny love it

[@doctoredable]

@@IcecyOutdoors I would never eat a farm raised salmon like the one used in this video. I catch wild Chinook Salmon on the California Coast regularly from April through the end of October. These fish have been tested and there are no contaminates to be concerned about. You may be right about fat soluble toxins being more concentrated in the belly fillets of contaminated fish. The belly fillet of the wild Chinook Salmon is rich in Omega 3 healthy fat and is very delicious. The skins from these wild Chinook Salmon are also very delicious and loaded with good things.

[@jetaime1982]

🤣🤣🤣

[@Monsterputjes]

I've made this for today and IT turned out great! Very subtle not to salty but very smokey flavour. I used the same csg in my kamado. Salmon was on from 15 in the afternoon yesterday trough snow and temperatures below freezing. @Pitmaster X: dank voor de video!

[@PITMASTERX]

+Monsterputjes my pleasure glad you liked it!!

[@hockeyman1]

I was wondering if this would work through cold temperatures

[@Monsterputjes]

Vova ******* the colder outside the better

[@thecrazyisreal]

Hey thanks for this. Quick question... does the maple syrup actually stop the curing process? I was under the assumption washing the salt off would stop the curing. I'm interested to know if something in the syrup is in fact stopping it. Thanks again for the video.

[@PITMASTERX]

Well if you think about ..it does Not stop the curing proces. It neutralises the salt flavor. It's a step I often skip these days.

[@maskedpotatoes]

Nick Beqo that's because you're cooking it! A cold smoking process take place at a temp lower than 100°F (lower than 40°C).

[@LowBuck]

very cool, never seen that smoker contraption before. what's it called and this doesn't preserve the meat does it?

[@PITMASTERX]

www.amazon.co.uk/ProQ%C2%AE-PQCSG-009-Cold-Smoke-Generator/dp/B005OHSKAQ Its the ProQ cold smoke generator

[@MsLansones]

I did a search on a few portable stainless steel cold smokers and they can get pricey.

[@GuoSlice]

would this be considered cooked? Do you need to use sashimi in order to do this? Reason why I ask is because I'm planning on doing this with wild caught salmon but it doesn't look like it's heating the meat up to a temperature where it kills the bacteria.

[@scottm4193]

Wild caught salmon often has parasites in it. Sushi grade is free of parasites. I use farmed salmon a lot but there's still a risk parasites can be in farmed fish. Whilst curing kills most bacteria there isn't the guarantee it will kill the parasites

[@MinibiteTran]

OMG just the way you do it and slices it thin thing not talking about it make me go crazy where to find the smoke thing tho ?

[@MARCOMAGNAPASTEN]

Consulta para ahumar en frio salmon cuantas horas debe curarse el salmon con sal y azúcar para que no quede tan salado....lo cure por 12 horas y quedo muy salado al finalizar las 47 horas de ahumado.

[@gordoncs318]

Does the maple syrup added make the salmon color more reddish?

[@robgionet9582]

Could I use a pellet smoke tube and cut down on the smoke time?

[@leecrumpton583]

nice I'm going to do this any recommendations on wood I have plum nectarine peach ive been told banksia is good for fish I have access to a lot of Australian timbers

[@PITMASTERX]

Lee Crumpton Do you have beech tree? I would start there for the first try. Perhaps you could also up the curing time by 4 hours

[@earfdae]

I have one of those smoke rings... I think mine only lasts 12 hours; so I guess you re-load/re-light and let 'er rip another 12... any other tips on that front, or does your smoke ring last 24 hours?

[@Michaelcham93]

Can i use a polistirena box and a smoke gun and smoke the fish inside will it works??

[@BriBreNic]

Sushi grade salmon just means previously frozen to kill parasites. Almost anything you buy has been frozen. Even when I catch fresh salmon I will freeze it if I'm cold smoking it. I freeze fillets then throw them in a cooler of water/ salt/ brown sugar over night. Rinse well and let cure at room temp for an hour, then cold smoke for 2-4 hours. Perfect for sushi or bagels.

[@PITMASTERX]

Sounds good! Your right...in The Netherlands raw fish has to be flash frozen. This is not the case for all countries.

[@Ibrahim0000able]

thanks alot for the great video . how long should the salmon stay in the smoker ?

[@PITMASTERX]

24 hour Jackal, it was my pleasure

[@Ibrahim0000able]

thanks alot .

[@nbeqo]

I have a Bradley smoker and for cold smoke it suggests the temperature 175 F for 1-6 hours. I tried it and the salmon is not like yours at all, but it turns out very soft .... What do you suggest please, should I decrease the temperature at leave it for 12 hours or should I increase the temperature a little bit more. Thanks in advance!

[@raymondsanchez4482]

thats for hot smoking this is cold smoking

[@santolify]

I've got a Masterbuilt smoker and had to purchase a external smoking compartment for cold smoking. I leave the main box off while the external smoker is left heating the wood chips. I also cold smoke my salmon early, early in the morning or late in the evening when temperatures are cooler.

[@MarkBNL]

Heerlijk zeg. en volgens mij wonen we niet ver bij elkaar vandaan, ik ga je opzoeken hoor. Good work man.

[@PITMASTERX]

Kom maar langs hoor Mark de deur staat open ;)

[@burgei1]

Hello. Going to try this soon. I am curious if you go straight from smoking to serving, or if it is allowed to rest refrigerated for awhile?

[@TheBarbecueShow]

I could eat some of that salmon right now. I have only used pellets in my A-Maze-N-Pellet smoker how do you find pellets burn compared to saw dust? Thanks

[@PITMASTERX]

Pellet smoker generate more smoke. When smoking salmon you don't want too much smoke, solution is kee your vents open and let the smoke out.

[@jaredj631]

Cool invention. Where do you buy the sawdust?

[@PITMASTERX]

Jared Jeanotte amzn.to/12iGSTa works like a charm

[@hien566]

I did not see you seasoning the skin side. Do I need to salt the skin side also?

[@achau888s]

So do you season the skin side?

[@danielkukiel1874]

Andy Chau No, you only need to season the flesh to cure the fish.

[@bmxbetterthansex8185]

wow you make this look so easy, ill have to try this..

[@PITMASTERX]

+Bmxbetterthansex Its as easy as it looks. No tricks

[@gold24k1]

Beautiful recipe and beautiful song. What title?

[@PITMASTERX]

Thanks Claudio! The music is at the bottom of the video description

[@gold24k1]

I had not seen, thank you. And congratulations again, I'll try the recipe soon!

[@PITMASTERX]

Awesome Claudio! Let me know how it turned out!

[@Talimgoron]

Wo bekommt man so eine Räucherschnecke her ich würde gerne Entbrüste kalt Räuchern.

[@PITMASTERX]

www.bbq-scout.de/html/preise.html This is the German distribiture

[@getoutandgrill]

24 hours? Now that's commitment. LOL Looks great Roel.

[@PITMASTERX]

Actually its very easy, you don't have to do anything ;). The only hard part is not eating it to soon ;)

[@scandicat3936]

Thanks for the great info! As it is the first cold evening in South Florida I'm about to try my first cold smoke. Would you mind sharing the source of your music? It is simply fabulous! I'm looking for background music for some videos I'm producing. Thanks!!

[@PITMASTERX]

Scandicat Thanks.I got my music for the audionetwork. I am always getting excited when the cold smoking season starts again.

[@D1STXCKZ]

how long did you smoke it for?

[@tonyb83]

What wood did you use to smoke it?

[@paulking962]

Made some this weekend and sold it at work. Gave out freebies and got more business.

[@northseabrent]

Can I cold smoke my properly cured belly bacon this way, using the cold smoke generator in my kettle bbq.

[@PITMASTERX]

+Honey Ryder Yes you can .... kzbin.info/www/bejne/jIucfqCumtuBm7M

[@mattwilkinson2012]

How far do you open the vents on the Weber?

[@PITMASTERX]

+Matt Wilkinson ll the way.. top and bottom

[@akemiaota]

I just made gravlax yesterday but yours looks fantastic! Your videos makes me want to get a smoker.

[@PITMASTERX]

haha, its the best, love Gravlax too

[@exaramco]

Just wondering whether you should be concerned about possible pathogens and parasites that are not destroyed by low temperature processing. FDA recommends salmon be pasteurized at 145 F internal temperature for 30 minutes. What is your opinion?

[@PITMASTERX]

Food safety is a very important thing to consider. It would be wise to follow FDA regulations. In this case I have take every procotion possible to prevent bacteria growth. Most of the bacteria is killed by the long smoking proces and deepfreezing of the fish directly after it gets caught. It would be wise to ask your fish guy if the fish that you buy is suitable for this proces.

[@MattFerrell123]

I've looked and looked and for the life of me cannot find beech wood anywhere. Are you aware of another type of wood that I can use to similar effect?

[@PITMASTERX]

+Matt Ferrell we use beech mixed with oak as well... or you could just use oak. If you want a less heavy flavor them use alder

[@teslawasright]

alderwood

[@davros0007]

You say 24hr - but does that smoke maker run the whole time or do you refuel?

[@atlant2566]

is is itr 24hrs smoking at that temp?

[@albaba5390]

Smoked salmon is my favorite ! It used to cost $10 a pound at the stores, but now, the price has gone through the roof. I am gonna try this recipe. Thanks, Chef !

[@PITMASTERX]

Al Ray Thanks Al Ray, hope you like it.

[@marcinaugustyniak2908]

Hi there! I have a question. How many wood chippings are you using for it? Was this container enough for whole 12 h smoking? Just wanted to make sure before doing it myself ;)

[@PITMASTERX]

Marcinek Lomza I fill up the container with wood dust. If you can get wood dust, just grind them up yourself. One filled container will last for 12 hours

[@marcinaugustyniak2908]

Thanks for reply. Roughly, how much of this dust is there in grams or ounces? Very good video by the way. And your salmon looks delicious. I bet it tasted great!

[@josephrabor222]

Looks awesome! Where do you get sushi grade salmon?

[@SaltySam43]

If I have a smaller cut of salmon, would I need to smoke it for 24 hours still? What would be the impact of a 12 hour smoke, apart from less smoke flavor?

[@PITMASTERX]

+Sam Schneider you can smoke it for 12 hours if you No problem. I always look at the color more than time

[@mushroomtoad2000]

can i skip the salt and sugar if im in the wild?

[@PITMASTERX]

+Fukano Nakito Nope ;) hhahah.. The curing is important for preservation. Of coarse you could just smoke your fish without salt and sugar.. but you would have to eat it right after

[@doctoredable]

And it would not have the taste or texture of the cured version.

[@gtiprod]

How long does it take to Cold Smoke Salmon ? And you are saying 77 degress isthe ideal temp ? Thank you.

[@PITMASTERX]

gtiprod It takes 24hours. The temp just should be to high and not to close to the freezing point

[@12345two]

A guy I once knew used a rack to set the fish on. Under it he put a "pyramid' of quality sawdust. He would make a little hole in the top with his finger and put a few drops of methylated spirits into it and light it up. After he though the metho was burned he would blow it out leaving the sawdust smouldering. He would then cover the lot with an upside down 20 litre cooking oil tin with a few small holes knocked in the top to stop it heating up too much and leave over night. Tasted great..

[@PITMASTERX]

+Groucho Marx i can imagine it tasted great.. sounds really good!

[@huntardgrappler]

Could honey be used in place of the maple syrup?

[@PITMASTERX]

+huntardgrappler It can..., its better to rinse it thouroly and skip this step

[@hvjeger]

Nice! I'll try this with norwegian salmon.. Cheers!

[@PITMASTERX]

Thanks Kjetil

[@AussieAngeS]

Salmon is wonderful Roel and I love it so much in sushi. That looks like perfection. Yum

[@PITMASTERX]

Thanks Ange, I am a big fan of sushi too

[@AussieAngeS]

It's awesome

[@1230mkelly]

How long does it last?

[@eltonsbbq-pit]

Did you have to refill that smokegenerator since you smoked the salmon for 24 hrs? Cheers!

[@PITMASTERX]

+Elton's BBQ-pit yes..it last around 10-12 hours

[@eltonsbbq-pit]

Roger that! That salmon looks great btw.. Cheers

[@PITMASTERX]

Thanks Elton

[@hockeyman1]

How long will this sawdust last you for ?

[@TheSmokeyDrum]

nice vid mate. Is this salmon frozen, brined and cured before hand? or just flash frozen to make it sushi grade?

[@PITMASTERX]

The salmon should be flash frozen to -20 degrees Cesius to make it kills all bacteria. Th salt and sugar cure the salmon. If you want you can cure the salmon up to 12 hours to give it a stronger flavor.

[@TheSmokeyDrum]

Pitmaster X ok. thanks mate, so cold smoking fresh caught salmon is a completely different ball game.

[@lunch7213]

So how does the whole process make the fish safe to eat? Do you buy safer salmon, or does it have to do with the cure

[@PITMASTERX]

+Lunch by brining the fish you add natrium chloride which kills bacteria then you smoke it which will introduce nitrite this helps to preserve it. 🤓✌

[@dezmozom]

Looks and I am sure tastes great! I am just wondering, did you ever tried to smoke mackerel? Any tips on how to do it? Thanks!

[@PITMASTERX]

dezmozom I did some mackerel, but haven't shot a video of that yet. But I sure will this winter.

[@scandicat3936]

Pitmaster X What about Mahi?

[@elenakeith9045]

hows it going pitmaster this is cory here ( sorry im on my wifes youtube). i just made some gravelax and was gonna eat it as is but i decided to cold smoke it with my smoker. from watching your vid i notice your curing time was only an hour and a half why so short compared to the whole gravelax or lox of doing the curing for for 48hrs and vs the time you did. plus the cold smoke how long should it be or is it just on preference

[@johnswinkels4383]

You are the second person here who advocates 24 hr cure. I found 2 hrs to be sufficient. I have over-salted fish before and it was terrible. I smoke mullet fillets.

[@an50331]

fantastic camera work. great technique. subbed.

[@PITMASTERX]

Thanks!

[@SlipperyChickenBBQ]

Salmon is great smoked, but I didn't realize it takes 24 hours...great video

[@PITMASTERX]

Its so good and healthy. It has a lot of omega 3 in it and that breaks down the wrong kind of fat! So after smoked salmon, we're eating pulled pork ;)

[@johnswinkels4383]

I.5 HRS to salt seems to contradict everyone else some say minium 12 hrs and 24 is good since I am still learning and have made some major Fups like 5kg of overly salted mullet. I just lightly salted a 1 to 2 mix of rock salt and brown sugar and then rinsed well after 24 hr it is now resting in the fridge overnight coated in molasses and brown sugar. I hope this works cause salmon is expensive to buy.

[@johnnymcknight7054]

One of the great things about fish is you can basically eat it raw without worries although bottom feeders can carry harmful things.

[@PITMASTERX]

+Johnny McKnight Cool huh Johnny.. I love sushi as well

[@johnnymcknight7054]

+Pitmaster X So do I.

[@ronaldperel8997]

where can you buy the cold smoker?

[@PITMASTERX]

Ronald Perel amzn.to/1til2eE Most online bbqshops sell it.

[@0815BBQ]

Great Video! As always!

[@PITMASTERX]

Thanks Markus

[@erickrichardson3701]

a question: Can I cold smoke a Salmon in an electric smoker Masterbuilt, using the fruit wood chips? I tried once and wasn't successful. Have anybody had some luck with an electrical smoker - to cold smoke a fish? Looks like it's too hard to control the temperature, keep it at 75F and create the small amount of cold smoke at the same time...!

[@PITMASTERX]

+Erick Richardson I would say you can't use the build in electric heater. The slightest bit of heat will ruin the salmon. So I suggest to buy a cold smoke generator (or build one your self) Good luck Erick.. let me know if you have succes!

[@SmokyRibsBBQ]

Fantastic video Roel! The Salmon looked beautiful, and that is one very cool cold smoker you have!!! Would love to know where I can find one of those!

[@PITMASTERX]

Its all over the shops in the netherlands. Its form ProQ

[@FergusonTEA2080]

WOW. Nicely made video. I have seen a few of your videos now. And I think you have lovely music in all of them. Just got my ProQ today. And I am making bacon as we speak. Think it will need 2 or 3 times with the generator. Klaus

[@PITMASTERX]

Thanks Klaus! Good luck on that bacon.

[@jackwebb437]

Mr. Pit master, I like video, but am I overreacting when I get concerned with curing for only 90 minutes? Reason I'm asking is that I salt cure my filets for around 60 hours in the refrigerator.

[@PITMASTERX]

Brooks Webb Hi, the curing time is short. This keeps the salmon real moist and not to salty. Sometimes when I use it in a nother dish I cure it longer. But thats up 12 hours. The smoking proces does the rest.

[@jackwebb437]

I'll try it. Thanks.

[@PismoBeach]

I love the stuff. And it was beautifully photographed here.

[@PITMASTERX]

Thanks! I am happy with the results too

[@evachan3276]

Looks great👍👍👍

[@austynhallworth6986]

Cool I'll watch them thanks!

[@PITMASTERX]

Awesome

[@DevanBrieGreen]

I loved the music!

[@PITMASTERX]

+Devan Brie Green Thanks 😄

[@lonnak9742]

Me too! Who is the artist?

[@subject_5056h]

Now i want to try this too :-) Very well done! How long does this smoker runs? Do you have to refill it many times in those 24 hours?

[@PITMASTERX]

Thanks, it takes 1 refill after 12 hours

[@MARCOMAGNAPASTEN]

Solo 1 hora y media de curado pensaba que había que curar por 12 horas??

[@biteon]

I use my home made cold smoker made from old pallets. See here kzbin.info/www/bejne/gInIgGCPo56mi9E. And the recipe I use is in the description. It uses no sugar and I personally like it better that way.

[@PITMASTERX]

+biteon Thats a cool smoker you have there how does the smoker work?

[@djcutlas1976]

heyyyyyy i seen that piece before. i seen someone smoke cheese with it. pretty cool

[@PITMASTERX]

Thanks Barton

[@detroidxl]

whats the name of the song?

[@PITMASTERX]

The song is always at the bottom of the description

[@michaelberna987]

Darn, can't make this in California. The temperature is frequently significantly higher than 77°F in my area. Most summer days are above 100°F. Only in January or December.

[@robgionet9582]

Put a bowl of ice in the smoker just below the salmon. Replenish the ice as necessary

[@interstategar]

To make nova lox cure the fillet overnight or longer depending on thickness of the filet. For the jerks who dont like the music just shut of the sound stupid.

[@PITMASTERX]

+interstategar hahaha... Awesome 👍

[@MedoKojiZiviOvde]

can I replace sugar with honey?

[@PITMASTERX]

Davor Jasenica I guess you can, but I haven't tried it.

[@reeere6945]

yummmmm love smoked salmon

[@PITMASTERX]

Renado Saco Me to!

[@digimaks]

My gosh, just watching it made me wanna eat something tasty right now!

[@PITMASTERX]

digimaks Thanks

[@mikerouswell5685]

If one cannot exceed 77 degrees then one is limited to weather days of less than ambient outside temp of 77degrees to cold smoke salmon on a grill? I am not being a smart ass, I live in Texas where it very often above 77 degrees.

[@anthonymuegel5410]

You can put a tub of ice in your smoker to bring the temp down as well.

[@harmandros]

I like your video, simple understandable. I am a demanding chef, please allow me, when we place the slices in a dish we hide the dark colour of the salmon .

[@PITMASTERX]

Andros Charalambous Pyliotis Thanks, thats fine Andros.

[@Rob-xz6uv]

Instead of hiding the dark section, why not just remove it altogether, as it does not taste as good as the rest.

[@MsLansones]

If you are curing fish, do you really need the salmon sushi grade?

[@PITMASTERX]

You need to becareful where you get your fish from. Best thing is to ask your fishmonger what you plan on doing with it and what you need. He will help you get the fish you need.

[@gaming7thomas640]

I don't know if I'm confident enough to try this cold smoke technique. Awesome video though.

[@PITMASTERX]

Its much safer then when you buy it from a store, because you have control over every step.

[@cmatthew4]

except those who do it commercialy are equiped to handle it and prevent botulism, granted if do it right you be just as safe as those guys and it can easily be done from home,

[@mattc825]

Max of 77 f?

[@fialee8]

Video good... background music no so good.

[@Outschmegede]

Delicious looking fish and good music but I miss your good comment about this perfect Salomon !

[@PITMASTERX]

Hahaha Thanks Eduard.. only in my latest videos

[@costamentfoods1610]

@@PITMASTERX 3 years later, what's the sound track? Baz

[@teralv]

Hey, nice video. I did exactly the same with salt and sugar. Let it stand as long as shown here. The problem is that it does not taste salty fish, knows almost no salt taste. Had so salty it properly after smoking. The age of the salt must be increased to at least 6-10 hours. Norwegian: Hei, fin video. Jeg gjorde akkurat det samme med salt og sukker. Lot det stå like lenge som vist her. Problemet er at det ikke smaker salt av fisken, kjenner omtrent ikke salt smak. Måtte derfor salte den skikkelig etter røyking. Tiden med salt må økes til minst 6-10 timer.

[@PITMASTERX]

Thanks Teralv, I actually like it this way. Of coarse if you like the flavors to be stronger it is a good idea to increase the curing time.Thanks for commenting

[@verzatileband]

Sounds great and all...and imma let you finish......but that 24 hour process won’t work in my neck of the woods. #TheStrayCatGangIsViciousOutchea

[@celebi3899]

Why does salmon have to be sushi grade? Doesn’t smoking it kill all bacteria??

[@irishrebel785]

Very cool! ...as far as the music goes, after the saxophone starts, just imagine Pee Wee Herman dancing and say the word "Tequila" at the appropriate time and it becomes tolerable. ;)

[@PITMASTERX]

+irishrebel785 hahahahahh 😂🤛🤣

[@marcobertolini643]

Buono😋😋😋😋

[@PITMASTERX]

Grazie

[@MinibiteTran]

I pick this recipe

[@jerrywanimation]

i loveyour videos and music is so delicious ...:D

[@PITMASTERX]

:) Thanks Jerry

[@adwiebenga]

Lekker lekker.

[@PITMASTERX]

Dank Ad

[@monetriingen3086]

yummy

[@octoccult]

yo dude what's the song?? it's getting me turnt

[@Duplexpine]

People at work see jiggying to this music like wtf

[@yididit3398]

Salmon fat, thanks for saving it! The best part...... You bet ya!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@KS-uv7yc]

Apologies, but no. Brine for 2 days, not .5 hours. Rinse before smoking, absolutely not after. Pat dry and let air dry in refrigerator 1 day. Then smoke. Then wrap in cling film and let sit in refrigerator 1-3 days to let smoke flavor mature.