We Made Smoked Salmon with a Master Smoker

[@johnbaldwin143]

Excellent demonstration from start to finish. I'm a big fan of seeing how it's all done and I learnt some great tips on smoking too.

[@johnbaldwin143]

You just know that I am a fan of nose to tail and field to fork. Probably the only third generation of 'old guys' that exist? I wish that the old 'Jack Hargraves' style skills still existed kzbin.info/www/bejne/hHKvqaBsopyXjKs but still I leaned more from other cultures as I grew. I am now in my late 50's. I have truly lived in 7 cultures worldwide but it is not just about food. It is etiquette, social understanding and acceptance of other cultures. Fallow you do indeed celebrate the emancipation of our UK foodstuffs. Perhaps it was the WW2 time where we forgot the value of offal. After all we had just won a war. I always use every part of every animal that dies for my food.

[@trissalopez7265]

I love how open you are in sharing all your techniques.

[@AJBTemplar]

Great vid. Really nice to see suppliers getting credit. I can't understand why you are not getting far more likes and subscribers.

[@GoatGotSpoon]

Seeing an Italian die inside when you mention more than 3 ingredients. 😂 😂

[@blizzaks]

Can we please get a recipe for that parfait mix?

[@mattreilly8634]

How long did the fish cure for ?

[@billwalters8067]

When i rope the slabs the rope pulls right through the fish and it drops to the smokehouse floor have tried the tail and as you have done

[@JohnPloyhar]

He spent so much time curing the fish, and filleting them.. the least that you could do is put a little of it on top of your "blended" stuff.. and finish it off,.. and it would look better!