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Smoked Salmon for Amateurs
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- Step by step directions for making delicious smoked salmon. (Be sure to watch my video recipe for Smoked Salmon spread, too. It's delicious with bagels, crackers, etc.)
So far your video is the only one to address bacteria. THANK YOU FOR THAT. You can ruin great salmon dinner and everyone's tummy by not addressing this. Your family and guests will appreciate that more than you can know.
I have never smoked anything, bought a smoker the other day and going to review this as a start my first project, Thanks!
@MrBigjack71 Yes. These were pretty small pieces so more time in the smoker oven was not necessary. If you load up the oven with more meat or use thicker salmon pieces then you'll want to hot smoke it longer. I like the salmon to hit about 150°F internal temperature. Hope you'll give this recipe a try!
@PortlandSmoke Thanks. This was one of my first vids and I left out that I do reduce the oven temp to 225°F after I put in the salmon. Also, I don't put the salmon directly on the racks anymore, I put it, skin side down, on disposable aluminum cookie sheets. Same smokey flavor and much, much easier clean up. Thank for watching and for asking such an important question.
Great tutorial! Thanks!
Instacure #1 is 93.75 percent table salt and 6.25 percent sodium nitrite, along with a pink dye. It is used in the liquid brine for this recipe. You can have success without using it.
@thicon7 I've never tried using charcoal as the heat source. I think the brine mix, time in the brine, and type of wood used do more to flavor the salmon than how the heat is generated. I like the convenience and consistent results my electric smoker oven produces. But I am just an amateur.
I have Mastercraft 40" propane smoker, glad to hear that 225 degrees works (I can only get down to about 200) most of the other videos I've seen call for 150 max! And you are correct sir, brining is essential when smoking fish, pork or poultry! But I always brine for at least 24 hours, 12 hours or "overnight" is not long enough to break down the lipids. Good video!
Good video. I like your step by step and easy to follow structure. I have smoked salmon before but it is always good to see what other folks do for prep. thx. Did you turn the smoker temp down once you saw smoke billowing?
very well done - a beautiful product
im opening a restaurant.....Based solely off this video. Thank you.
Willie Sanders III 5 years later how’d it go?🙂
awesome recipe salmon looks perfect.. is it important to brine the fish first by the way how is your cookshack smoker working out for u.
@kngsunny Yes, brining is very important. Not only does it provide flavor but also helps to preserve the fish (especially the InstaCure #1). This recipe is a little heavier on sugar than others I've seen but it imparts a faintly sweet taste to the salmon after smoking that most people seem to like.
I like the smoker so far. It's the CookShack Smokette Elite model SMO25. Holds up to 25 lbs but I have not tried smoking that much meat. Sure makes smoking easier than using charcoal!
You smoked only 2-2.5 hrs. Right?
i enjoyed watching this. the only thing I would do is somehow try to avoid freezing the meat after the process.
Get mesquite coal and wood chips. Soak the wood chips in water prior to putting them on the coal. Make sure you use a water tray between your heat source and the food. I brine all my food for 48 hours, even the Thanks Giving turkey. Any brine should work, but you can enhance the taste if you experiment with bring ingredients. Good luck.
where do you get the instacure? thanks
Bought mine on-line.
ever make cold smoked salmon?
I do not have a cold smoker. But I do have a video showing how to make lox at home.