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KIPPERS - HOW TO CURE AND SMOKE - Cold Smoked Kippers
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- 00:00. Making Kippers Introduction
01:30. Making The Brine
02:20. Splitting Herrings
07:40. Hanging The Kippers in the smoker
10:00. Prepping The Wood Dust
12:30. Smoking The Herring In The Cold Smoker
KIPPERS - HOW TO CURE AND SMOKE - Cold Smoked Kippers
In this video I show you how to take the humble Herring and turn it into a delicious cold smoked Kipper. The perfect breakfast served with bread and butter or toast. Yum! The flavour of delicately smoked kippers is simply divine. If you want to learn how to make kippers and cook kippers ready for the table, this is the video for you.
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If you’d like to know more about FISH SMOKING take a look at the videos I have in my FISH PLAYLIST
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so British...Kippered Herring on toast with a poached egg. people in the US do not know of these things. I do like "kipper snacks" which are canned kippered herring but I am an oddball for it around there (Arizona) my great grandparents are from Wales so maybe it is in my genetics but this looks very very good to me!!! next video for me to search is how to "poach" an egg.
Thanks for your comment. I had no idea they did kippers in cans. I guess it's the only way to get them to somewhere like Arizona. There are several companys in the UK that mail kippers. Not sure if they send them abroad. Love kippers with a poached egg. Food of the gods!
Love kippers. These have been on my to do list for ages! Never poached them though, I’ve always grilled, knob of butter on top and brown bread and butter. Reminds me of my childhood!!
Cheers!👍👍
Totally agree both methods work really well.
As you can see the herrings I used were quite small and if you’d have grilled them they may have dried out and become a little bit tough. All in all one of the best breakfasts out there
The face says it all, I feel the same about that very much underated food. The humble kipper.
Thanks for sharing.
you’re welcome 👍
Brilliantly done video! Not an instruction missed. Smiles from an August 1962 buddy 😂
Thanks 🙏
The ending is great. Compliments to the chef.
Thanks. I enjoyed it too ;-)
I gotta make my own smoker now
Glad to hear it, I will be doing a video very shortly on a super cardboard smoker with a few more bells and whistles should be out in the next month.👍
Excellent video and well detailed. I especially appreciate your reply to every comment, for it makes you a top winner in the respectful person category.
Thats very kind. thank you 🙏
Wonderful video - thank you for your personal interaction, I couldn't stop watching.
thank you 🙏
Brilliant, indeed. We add dried green tea leaves to the wood mix. Cheers from Japan!
very nice indeed and japan love their tea! 👍
@@Coldsmoking ... and "smoke some tea" had a different meaning back in my youthful days of the late 1960's... ; )
@mikeu5380 ye man!! 😂
Great video,thank you so much,I was going to make a smoker,but your idea of a cardboard box is brilliant,can't wait to get smoking,much better than that artificial rubbish in the supermarket...m any thanks atb
Thanks 🙏
I absolutely love kipper snacks..lol. My favorite fish… I just buy the canned… I’ll have them for breakfast.. with avocado and hard boiled egg .. 2-3 times a week..
breakfast of champions 👍🐟
Delicious looking Chef.
Thank you.
Fascinating my friend, I love kippers too, but I never realised you could buy home smokers! I’ll have to search for those!
Thanks a lot for your production, thumbs up😅
Check out the proQ Cold smoke generator coldsmoking.co.uk/products/proq-cold-smoke-generator
Hi
I smoked some Herring the way you explained, and they did taste the best,I have the same smoke generator you have but kept letting me down, I use a pellet generator now it chucks out loads of smoke,but great video and easy to follow,will be trying some more of your ideas,well done and thankyou for taking the time to share
Hi David, Sorry to hear the generator let you down. it may well have been the dust not the generator in fairness. (Unless it was clogged in which case I have a cleaning video th-cam.com/video/BbeiexmBvwQ/w-d-xo.html ) I tend to find a dust that works reliably and if when using another dust which appears to be less reliable I blend it with the reliable one. Luckilly for me Beech dust seems to be my reliable dust which is light and sweet so virtually any other dust can be blended with it to increase it's reliability. Hope that helps. Chuffed they turned out well for you BTW!
Indeed there is more smoke from pellets, but they also produce lots of heat and are not suitable for smoking everything unless it's in offside smoker..
Just started using a maze smoke generator, great luck at first, purchased a bigger bag of alder from same supplier and kept going out every 10 minutes. Noticed the second bag was about twice as coarse. Purchased an electric spice mill to grind up the sawdust into a much finer dust, and as I write this I'm on hour 15 of smoking some pollack right now holding at 84 F. This model only promises 8 hours of smoke but I'll take it. Hope this helps anyone trying to use a maze smoker. Needless to say, the grinder is now used only for sawdust. Cheers!
nice workaround 👍
Nice workaround 👍
Newspaper works great for drying off prior to pellical formation.
Not too keen on the tast of newspaper print personally but each to their own eh?
Bonjour Monsieur. Votre vidéo est vraiment formidable. Tout est parfaitement expliqué. C'est la première vidéo que je trouve aussi complète. Merci encore pour ce merveilleux partage.
merci beaucoup mon ami!
Nice cold smoker….great idea on the cardboard box I’m going have steal this idea for smoking cheese
Happy for you to steal the cold smoker idea. I will be shooting a new video with a super cold smoker, including a few extra bells and whistles. The video should be out in the next month.. 👍👍
Greetings from Youngstown New York USA! Great video. My mouth is watering!
Thanks your majesty. (Bow) Always great to hear from a Newyorker x
beautiful job.
Thanks Tommyjoe, Brief but accurate 🤣
I did a shitload here in Alaska awhile back, they were truly memorable!
Who doesn’t love a Kipper. 👍❤️
Bonsoir. Votre vidéo est très bien faite. Merci de partager votre savoir. J'ai fabriqué un fumoir mais je n'ai fumé que du saumon. je viens d'acheter des harengs et je vais essayer demain matin. Les harengs sont surement des produits meilleurs et bien plus sains. je vais essayer de faire comme vous: 30 mn dans la saumure, bien les sécher et 24h de fumage à froid. vous attendez combien de temps pour les manger?
Portez-vous bien.
merci pour votre question. Je mange habituellement les kippers immédiatement après les avoir fumés. bonne chance mon ami!
A clear and precise explanation of how to kipper a herring. They looked the real deal. Thank you.
My only question is, what do you do with the roe ?
Hi John, Thanks for the comment. i’m glad you liked the video. Regarding the roe, I poach them in warm water with a little salt and have them on a slice of buttered toast.
They look good mate so glad iv found this channel I love kippers for breakfast although iv never tried poaching them before I normally grill or fry them
Thanks Ryan and welcome aboard. Yes, grilling I find dries them out and they also curl up too much (I find) Poaching is a lot gentler and softens the flesh making it easy to flake the fish from the bones. I hope I've earnet your subscription to the channel. Regards Turan
@@Coldsmoking aye I subbed mate I get alot of strange looks as I'm a spoon licking millennial but you can't go wrong with kippers in the morning think I might give poaching them a go tomorrow
Looks yummie ❤
Thanks, they are 😂
Sorry if I missed it but what is the brine ratio please? They had a box of herring at my local fish shop and would love to try this. Thanks for making this
I use 200 g of salt in 1 L of cold water mix it all up until it is dissolved and then immersed the split herrings in this for 30 minutes and then hang them to dry before smoking
Another great start to finish tutorial, something for novice & experienced.
Would like to see your recipe's in the description with % to kg, makes it easy to up or downscale.
Either way great work & thanks. 👍👍👍
Thanks, % to Kg. can you explain further please. thanks for your comment.
@@Coldsmoking If all recipe's are based on 1kg of product be it beef, Pork or Fish, scaling up or down a recipe is made very easy.
Example :-
Weight of meat 1000gm, 2% of salt required
1000g
salt @ 2% = 2*1000/100 = 20g of salt
So if you only had 781gm of meet but still wanted to follow your recipe:-
salt @ 2%= 2*781/100 = 16gm
Same if you wanted to up the salt content for your taste
Example
salt @ 3% = 3*781/100 = 23gm
Much more difficult to do in Table spoons etc.
@@user-zh2mb9xl6o yes, this is a method i use for dry curing meat and is widely understood. You can see me adopt this method in my dry cured bacon vids and smoked salmon vids. However, this method doesn’t apply when making a brine cure (wet cure). In these examples a brine is made up of a certain strength and the product be it meat or fish is immersed in it for a prescribed time. . Thanks for your comment though as I’m sure it would be useful for those looking to dry cure.
@@Coldsmoking Yes 16.66% in the above recipe, again though if you wanted a larger quantity, enough to cover the product, you would simply remove the covered product, weigh the remaining water & apply the % of salt required.
Example
1500gm water
salt 16.66*1500/100 = 250gms of salt.
Hi Turan, just put my 4 small brined herring in my cold smoker!
First time attempting kippers, will let you know how they turn out😂
well Miles, i hope they turn out great 👍
Hi I was expecting dried salted kippers. Have you got any ideas how I can make these but real dry fillets? I sure did enjoy your video though!
Thank you!
Hi Dale, split and brine in the same way and then air dry on racks in the fridge. this will reduce their moisture content still further until they’ve become stable.
@@Coldsmoking I will do that and thank you again! Merry Christmas!
Very good demo however one question but not a criticism. Prior to putting herring into smoker do you not need to air dry to obtain a pellicle
yes of course you are correct. these examples were quite small so i didn’t want to dry them out too much 👍
Many thanks for quick reply. Looking forward to the rest of your videos.
Great illustration. We smoke most of our fish in Africa. Great to see this way of smoking. What is the think that you put on the smoker to make it smoke?
Hi Josephine, I am using a pro Q cold smoke generator. If you’re in the UK you can purchase one via my website using the following link. coldsmoking.co.uk/collections/hardware-and-equipment/products/proq-cold-smoke-generator
Great vid, thanks for this. Presume if I wanted to try my own Arbroath Smokies it would be the same but with haddock? Can’t wait to try the herring anyway
Hi Fraser, Yes you can cold smoke haddock and then gently poach it in milk and butter. The arbroath smokie is a hot oak smoked Haddock. Still delicious. They used to hot smoke them in stone lined oak barrels covered with a burlap sacking to keep the heat and moisture in. When cold smoking the haddock you can use the same brine cure for 30 mins and make sure it's flat on a rack rather than hanging. I tend to prefer laying the fish flat especially in a small cold smoker. You achieve a more even smoke on the whole fish. Good Luck.
@@Coldsmoking great, thanks for that!
Good day! I'm new to cold smoking and I use my Weber Smokey Mountain and a maze smoker similar to yours. I've done cold smoked salmon twice nobody got sick, and it turned out excellent. I see that in all the other fishes including as in your video, further cooking after the cold smoke seems to be required. I've just finished an 18 hours smoke on Pollock after brining it, but my wife and others won't touch it unless I cook it further by bringing it up to 140 fahrenheit. Do you have any thoughts? Why does salmon seem to be the exception in all the tutorials and videos? Thank you and have a great day!
Great comment Walt. The fact of the matter is Salmon as a popular fish is widely eaten cured and smoked without further cooking but there would be no barrier to treating many other fish in the same manner. we simply choose to cook it or process it with heat. look to Japan for inspiration for eating fish raw as culturally they have fewer barriers to that style of consumption. Have a great day yourself. T
@@Coldsmoking Many thanks once again for answering my question! Brother in law is a chef and had a similar response. Cheers!
there you go.
Brilliant video. What is the little Lighting device. I have wasted so much money on them. My hubby has never had kippers going to use this to make him kedgeree
Hi, thank you for your comments. The lighting device I use is simply a brulée torch. Incidentally kedgeree is usually made with smoked haddock but I see no reason why you couldn’t make it with kippers, sounds interesting to me.
@@Coldsmoking thanks, oh do try with kippers. It's delicious.
I bought 2 trout. Can I use the same tecnique for trout?
i don’t see why not!
Great vids! I was wondering if this can be done with any smaller fish or are there certain characteristics needed for successful smoking? I was thinking about Tilapia, for example, as I live in SE Asia. Cheers!
good question. you can follow this method for any fish really but it works best with oily fish
Thanks for the vid, point knocked off for not putting your knife and fork together😄
Ha Ha SO Sorry Austin. I should have listend to my mum. What was I thinking...!
Does the taste differ if you don’t whisper?
Ha Ha yes of course 😂
How long do you think they'll store for after smoking? I will vacuum seal anyway but would rather not freeze
they’re good for a couple of weeks in the fridge
@@Coldsmoking thank you! Instant subscribe, really useful stuff. I'm still struggling to keep my oak dust in the pro q going though :-(
@edwinbowden-peters379 thanks for subscribing, check out my too tips vid for the proQ smoke generator. it may help you achieve a more consistent burn
Cold smoke then frying jezz
doesn’t make sense
Is there any reason other than tradition that you open the back rather than the belly, and that the heads are left on during the smoking?
It’s traditional to back split them in that way Likewise with leaving the heads on. 👍
Wish me luck. 6 small, gutted, fresh herrings in my fridge. They get brined and smoked tomorrow!
I hope they turn out well for you 👍🐟🐟🐟
How do you get rid of the bones? Do you eat them?
the bones are easy to remove with the exception if the lateral bones which are really small. traditionally eaten with a slice of bread
@@Coldsmoking do you pull them out? I'm in Nova Scotia. We moved here from Vancouver Island. Want to start making kipper but haven't dealt with the bones. Do they debonair like a trout?
@@karenwalsh1793 i pull the bones out after they’re cooked. cured and smoked with bones in
Thanks! Want to do the kippers. We have a very active haddock and pollock fishery here so looking forward to ideas. We also have a lot of crabs. Do you do anything with crabs?
love crab but rarely get it much these days as i only buy live crabs and i don’t live near the coast
Love the channel, but kippers are the only thing that will never grace my cold smoker. I love fish, love Dutch new herring, but I detest kippers.
Ha Ha we are not all made of the same stuff 😂🐟🐟
I will definitely try the cheese with rosemary.... thank you!!!
You won't regret it one bit. xx
Interesting to watch hobbyists go about it Martha Stewart style. Us rednecks are considerably more rough and tumble about getting it done.
😂 remind me to wear my frock next time for you buddy!