Cold Smoke 101: Cold Smoked Salmon on The Pellet Grill
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- Cold smoked salmon is salt cured and then smoke preserved, in contrast to a hot smoked salmon which is wet brined and cooked in a higher temperature smoker. The results also vary with the cold smoked salmon having a velvety smooth, firm texture that requires thin slicing and the hot smoked salmon being more juicy and flaky that you can eat with a fork.
RECIPE HERE: heygrillhey.co...
My Sauces, Rubs and Merch: heygrillhey.co...
Cold Smoked Salmon is a delicious delicacy that tastes even better when you make it yourself. The process takes a little patience, but you will be rewarded with the best smoked salmon of your life. Smoky, velvety, salty, and absolutely perfect sliced thin and served with bagels and cream cheese.
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I live in Southwest Washington state and catch Salmon and Steelhead right ouit of the Columbia. Fish smoked that way makes an incredible Salmon dip.
Steelie gang gang
Right on, same here... NW Washington. Way up in the north. We tend to know how to prepare our fish. I really like it with a clam dip, and her thin slices make me sad.
My mouth is watering. I've never smoked that long, but maybe I need to try. I usually do a similar brine and prep, but then heat around 150 with the smoke tube/maze for around 4-5 hours until the salmon reaches 125 internal. The best I've ever made was when the butcher recommended steelhead trout, which is in the salmon family.
Yum !! It’s a long process but worth the time and effort !!
Yes, I definitely would try to tackle that. It looks so good. ❤
Are you kidding me, salmon doesn’t stay around here long enough to smoke! Having some today for dinner.
New smoker here...whats the trick to maintaining the sub 80 degree temperature? I have a Traeger Pro 22...i know its not optimal for this job, but i wanted to start with a cheaper smoker.
Also, are you cooking the salmon to temp? Wondering how you tell when its done.
Wow, labor intensive but man that looks good! I'll def have to give it try
Did the smoker ever ignite or was it just the smoke tube?
Just the tube!
Of course its important that its rimmed
How do you know when it's done?
What is your ratio for cure?
Never done it with a smoke tube but if you want to try something out of this world, take some pickled jalapeno rings and pat dry, put in processor til it's the consistency of relish and cover the entire fillet with them. Smoke them to your preferred tenderness. Been doing this for many years here in Alaska and I'm telling you, it will disappear. You can't stop eating it lollll...
Do you brine them in salt/sugar first, and then cook with the jalapeño relish? Do you include that when serving? I'm fascinated because I love both salmon and chiles.
@@gregvaughntx Yes, Brine as normal. Just add the jalapenos on the fillet before you smoke. I cover them completely and it might look like too much but the jalapenos will dry from the smoking process. I score my fillets into one inch squares down to the skin so they just pop right off. And I do that prior to smoke as well. I've been told I should market it lol. It is ridiculously delicious!! Not sure how to put a pic in here. If you like jalapenos, you will love this...
How often did you have to refill the smoke tube??
They last about 4 hours or so. I like to use two so I can just swap them out real quick.
Good timing. June, with record heat for doing cold smoking.
I mean, we finished this video in May in the Mojave Desert. We did it when it was 100 degrees outside so it's definitely possible for everyone else.
@@Heygrillhey There are times to do things, and times not to do things. I'm not a Green Nut by any means (Burn all the carbon I can!). But you said put some ice in the smoker. So let's see, it's really too hot out to smoke, so I'm going to put ice in my smoker. So my fridge is making more ice, which heats up my house. So now, since we know it is hot outside, my A/C has to work more to cool my house. Wow, what an idea.
When I make jerky, which I smoke at 90F for around 72 hours, I only do it from Oct - April. But I make enough to last me all summer.
Not digging too hard on you. Generally I appreciate your information. Keep it going!
Passive aggressive much
@@user-xu4wn1tf4h Only when it's really hot out... lol :-)
I know I've done this (successfully) before - but I know it didn't take 18-24 hours to smoke
can this be done without the sugar?
Yes!
I don't use sugar when I make salmon, the main thing is that all sides are covered with a 1/4 inch of salt.
The salt is what cooks the salmon and can be eaten without the smoke (lox) or smoked (smoked salmon).
Personally I only smoke it about for about 3 hours for my taste.
I got my recipe from a smoke house in Maine, and they say you should first taste the salmon, then the salt, with a mellow hint of smoke.
@@briandaffern5108 thanks I will give that a try.
I use monk fruit with allulose (brown sugar)
@@FishDocx Thanks, but I don't eat plants, going to try it with salt only.
Maybe add a food safety warning about the need to freeze the salmon sufficiently to kill any parasites in the fish?
Not sure what she used, but freezing is not necessary if it is farm raised salmon.
She needs to tell people what the salt to sugar ratio is I like mine a little more sweet than salty
@@user-lu3ok6jl4j there’s a link to the recipe in the description.