I like how the video wasn’t rushed. I find on a lot of stuff it seems that important things are skipped… Your videos take the time to show stuff. I especially like the tutorial on slicing the salmon. If your mission was to make my mouth water… You succeeded.
Rather than crossing your left arm over your right arm to slice, just rotate the fish! You will see the area to be sliced much more easily and it is a more natural way to properly use a knife when removing fish from its skin. You will also find using a wider, but thinner bladed carving knife will help you carve consistently thin and uniform slices. Instead of using plates, a couple cookie cooling racks being submerged with a weighted casserole or meatloaf dish will keep the fish evenly submerged. One final note, the sugar/salt, etc., dissolves, not melts! It is an easy recipe that your viewers should try. They will be happy with the results! Great Job!
Yes, salt, sugar, vodka and fresh dill.2 to 1 sugar to salt. Large baking dish. Lay in the sugar/salt, dill sprigs, pour vodka to cover. Lay salmon in double cover w/Saran wrap. Lay a dictionary or heavy canned goods on top. Refrigerate 36 hours. Swedish Gravad Lax. Easy.
great video, but question for you. you only let it cure/brine for 2 hours? usually smoked salmon (especially cold smoked) needs a min of 12 hours. Most of the time it's a day-3 days (depending on preference). and smoking it for 24 hours seems very risky as the fish sits out and becomes susceptible to bacteria growth (unless it's a very cold day).
BEAUTIFULLY DONE ... your care for such a wonderful edible treat is very nice to see. Being a lox and bagel fan for 50+ years, watching your preparation and understanding of the fish is very nice to see. looking forward to my own preparation. Making me drool...
Nice! I am going to try your recipe with the brine and the 24 hour cold smore. I do two things differently: I avoid the tears in the salmon by handling it more carefully, and I turn the cutting board 180 degrees so you dont have your arms crossed. I am looking forward to trying this, thanks for sharing your knowledge!
Liquid brine great for hot smoking. Dry brine cure for cold. You did not cure the salmon at all with 2 hour liquid brine, was way too limp indicating water which is where bacteria grows. Cold smoked salmon is edible before it’s even smoked. You made smoked sashimi here in this video which is fine if stored properly to prevent bacterial growth. Thanks
lol I just finished dinner then I watched this and now I'm hungry again lol. I go Salmon fishing every year on Vancouver island off the coast of British Columbia ,Canada every year , I love Salmon you made that look great definately gonna try that always a pleasure watching you guys .!!!!
One of my fave things to smoke! I go out here in the SF bay and delta river system on the west coast and catch em, then filet and smoke em! Nothing like fresh smoked salmon! Fabulous vid! Yer doing great guys!
Hi, ive been trying to make the perfect smoke Salmon! i tried your recipe and it worked great,i was surprised as there is very little as i thought it might turn out a little salty so i reduced the cure time to 1:45 as i was only curing a 1 pound side. it turned out beautiful and so sweet. i find brining it much better as the fish doesnt dry out a. so thankyou
Nice vid. When slicing, put your fish on a bar towel. just lay it out on the board with the fish on top. You can forget the crossing your arms thing, it'll stay put just like that.
Thank you for this wonderfully informative and educational video!! Luckily for us we have ready access to bagels, cream cheese, and smoked salmon here in Thailand! 😊😊😊👍😎❤️❤️❤️ I am keeping your great recipe for future use as we do also have access to fresh salmon. 👍👍👍
In Australia we have rainbow trout! Closely related to salmon. In the wild the flesh is orange in colour. Various shades at different stages in the season or weather they’re caught in a creek or a dam. Or according to the diet!
@@dianebryant4684 it’s not as weird as you think, wild fish get the exact same pigment farmed fish get just by eating their own wild food. So it’s basically the same as farmed fish get their color from the food they eat too
buying smoked salmon in the markets are very expensive. but doing it at home seems as expensive lmao. Especially when yoy live in an apartment and doesnt have anywhere to smoke it outside
We tried both ways and the pieces come out consistently thinner with real hand cross method. I think it’s because you are using less force that way sort of like a back hand. The meat is quite soft and it’s easy to cut off a chunk.
What a crock! It starts with a waitress and a simple 7 second thing with coffee. Then says watch 3 minute video. Aft😅er a half an hour now she is with a doctor, and on vacation and how she was near something. What a freaking joke. It's yet another gimmick to get people to buy something and they make their money and here we sit. Still heavy and now spent money for another scam.
I like that the food you make is not really done on other channels. It's unique
I like how the video wasn’t rushed. I find on a lot of stuff it seems that important things are skipped… Your videos take the time to show stuff. I especially like the tutorial on slicing the salmon.
If your mission was to make my mouth water… You succeeded.
Rather than crossing your left arm over your right arm to slice, just rotate the fish! You will see the area to be sliced much more easily and it is a more natural way to properly use a knife when removing fish from its skin. You will also find using a wider, but thinner bladed carving knife will help you carve consistently thin and uniform slices. Instead of using plates, a couple cookie cooling racks being submerged with a weighted casserole or meatloaf dish will keep the fish evenly submerged. One final note, the sugar/salt, etc., dissolves, not melts!
It is an easy recipe that your viewers should try. They will be happy with the results! Great Job!
Could you put this in a Vacuum Seal Bag, add the salmon, then add water, seal it and put it in the fridge and not need a big container?
@proofhouse absolutely. I often do that when marinating foods.
Absolutely - She has the most awkward way of cutting ever ! good content tho'
Yes, salt, sugar, vodka and fresh dill.2 to 1 sugar to salt. Large baking dish. Lay in the sugar/salt, dill sprigs, pour vodka to cover. Lay salmon in double cover w/Saran wrap. Lay a dictionary or heavy canned goods on top. Refrigerate 36 hours. Swedish Gravad Lax. Easy.
Amazing stuff
The production and videography of these videos are top tier. It's like I'm watching a network cooking show.
great video, but question for you.
you only let it cure/brine for 2 hours? usually smoked salmon (especially cold smoked) needs a min of 12 hours. Most of the time it's a day-3 days (depending on preference).
and smoking it for 24 hours seems very risky as the fish sits out and becomes susceptible to bacteria growth (unless it's a very cold day).
I started watching the video thinking I would never do that but now.......you explain things so well that I actually want to 😁
I use a baking rack to evenly hold the fish under water, then add my weights.. plates, cups full of water, etc. ❤
BEAUTIFULLY DONE ... your care for such a wonderful edible treat is very nice to see. Being a lox and bagel fan for 50+ years, watching your preparation and understanding of the fish is very nice to see. looking forward to my own preparation. Making me drool...
Make sure to send us a story on instagram @fatfingerfoods_
Nice! I am going to try your recipe with the brine and the 24 hour cold smore. I do two things differently: I avoid the tears in the salmon by handling it more carefully, and I turn the cutting board 180 degrees so you dont have your arms crossed. I am looking forward to trying this, thanks for sharing your knowledge!
Liquid brine great for hot smoking. Dry brine cure for cold. You did not cure the salmon at all with 2 hour liquid brine, was way too limp indicating water which is where bacteria grows. Cold smoked salmon is edible before it’s even smoked. You made smoked sashimi here in this video which is fine if stored properly to prevent bacterial growth. Thanks
Best promo for a coffee brand hands down
lol I just finished dinner then I watched this and now I'm hungry again lol. I go Salmon fishing every year on Vancouver island off the coast of British Columbia ,Canada every year , I love Salmon you made that look great definately gonna try that always a pleasure watching you guys .!!!!
I am a big fan of your youtube channel and enjoy the special recipes very much. Keep up the good work and greetings from Maastricht Europe.
Thanks Rob! We are so glad to have you.
Great video,I'm making deer jerkey now and will smoke it for 2 hours and finish it in the dehydrator, im ready for your next video
New to watching your videos!
Se your brothers and dad all the time .
Really like to see new videos of food I have not tasted.
❤️🙏
I love smoked salmon and this recipe is amazing. Would enjoy trying it out one day. Great job
One of my fave things to smoke! I go out here in the SF bay and delta river system on the west coast and catch em, then filet and smoke em! Nothing like fresh smoked salmon! Fabulous vid! Yer doing great guys!
Does the smoking kill parasites or do you need to freeze it first?
The air drying creates a "pellicle" on the surface, which is that surface you refer to. This pellicle helps induce the smoking process.
Tell your brothers to open their fan mail ! Great show now I go salmon shopping.
Really good video but I thought you were only meant to use Prague Cure #1 on foods which would subsequently get cooked (eg bacon)?
Hi,
ive been trying to make the perfect smoke Salmon! i tried your recipe and it worked great,i was surprised as there is very little as i thought it might turn out a little salty so i reduced the cure time to 1:45 as i was only curing a 1 pound side.
it turned out beautiful and so sweet.
i find brining it much better as the fish doesnt dry out a.
so thankyou
Hi What is exactly "pink salt" you add for extand shelf life, is it pink salt like the Himalaya one or pickling salt
hello, if doubling up the recipe when adding additional lbs. of salmon, do you increast the pink salt cure as well in equal amounts ? thanks....
Great snack to serve for holiday parties!
Your videos are very professional and easy to learn from. Nice work
Another great video guys! I'm smoking pork bellies to give away bacon this Christmas. Food is the best gift!
For sure. Especially when it is made with love.
Smoking pork cause lung disease don’t it ? I stick to the weed myself
I look forward to trying this Thank you
Nice vid. When slicing, put your fish on a bar towel. just lay it out on the board with the fish on top. You can forget the crossing your arms thing, it'll stay put just like that.
Thank you for this wonderfully informative and educational video!! Luckily for us we have ready access to bagels, cream cheese, and smoked salmon here in Thailand! 😊😊😊👍😎❤️❤️❤️ I am keeping your great recipe for future use as we do also have access to fresh salmon. 👍👍👍
Awesome cooking tips. Beautiful voice very relaxing.
Could you put this in a Vacuum Seal Bag, add the salmon, then add water, seal it and put it in the fridge and not need a big container?
I like the new channel format
What's the secret to keeping the wood chips/pellets (I've tried chips) burning for 24 hrs? My chips keep going cold.
The word you're looking for is "dissolved" for the love of god
You and your family are killing it. Gooonzsquad for life😈
Just turn the fish around for slicing?!
awkward way to slice the fish? the tail should have been pointing the right side with left hand pressing the fish and right hand slicing away?
Cold smokin salmon by a smokin hot lady!
Did you know that the fish is actually dyed pink to make it look more appealing...!
Yes! The wild one is actually red from shellfish but salmon is usually died pinkish orange through an additive in the food.
In Australia we have rainbow trout! Closely related to salmon. In the wild the flesh is orange in colour. Various shades at different stages in the season or weather they’re caught in a creek or a dam. Or according to the diet!
It’s not directly dyed, they’re just given the same compound they’d naturally eat in the wild but in their feed
Farmed fish, not wild fish. Farmed salmon is gray and color is added 😊
@@dianebryant4684 it’s not as weird as you think, wild fish get the exact same pigment farmed fish get just by eating their own wild food. So it’s basically the same as farmed fish get their color from the food they eat too
That was awesome.
Just got really hungry
Why cross your hands? Turn the fish around instead.
How much Cure #1 pink salt for 1# salmon?
why would you eat with Left hand?
Best topics ever !
Lets goooo!!!! Thank you!!!
Love the food video's tell Billy i say hi
mmm Krasata :) vsem Privet iz chicago :)
buying smoked salmon in the markets are very expensive. but doing it at home seems as expensive lmao. Especially when yoy live in an apartment and doesnt have anywhere to smoke it outside
You're the first person I've seen that's actually cold smoked the salmon instead of cooking it.
Billy copied y'alls kitchen .
Nothing's better than an "everything bagel" with a shmear of cream cheese, lox, slice of tomato and purple (red) onion.
Would that make a good pizza topping?
For sure. I would experiment with maybe using a white garlic sauce instead of a read sauce and then maybe some herbs and the salmon on cheese.
The plural of fish is fish, not fishes. Sorry. lol.
i see in you the female version of billie...
Goonsista killin it. Love the vids. Beautifully photographed.
Why not just turn the cutting board around instead of crossing your arms. You'd have way more knife control.
Almost at home😁 don't have a barbecue sorry
Fish is singular and plural.
How long does it keep in the fridge ?
A couple weeks. Usually we freeze the extra in vacuum seal packs.
@@FatFingerFoods thank you 😊
Looks good but why didn’t you just flip the tail of the salmon to the other side do you didn’t have to cross you hands like that?
We tried both ways and the pieces come out consistently thinner with real hand cross method. I think it’s because you are using less force that way sort of like a back hand.
The meat is quite soft and it’s easy to cut off a chunk.
dissolved not melted. :-P
😂
What a crock! It starts with a waitress and a simple 7 second thing with coffee. Then says watch 3 minute video. Aft😅er a half an hour now she is with a doctor, and on vacation and how she was near something. What a freaking joke. It's yet another gimmick to get people to buy something and they make their money and here we sit. Still heavy and now spent money for another scam.
🥰😋
Why don't you turn the salmon round and you won't have to cross your arms to cut
😍😍😍😍😍😍👍👌
:i I’m “
i would be smoking if i were there i didn't know the boys had such a hot sister your such a lovely person ❤❤❤❤💋💋💋
I love you so much you are so sweet 💕💕💕💕💕
I absolutely love watching you! you are beautiful…🧡🖤🔥