The process shown is making gravlax first and then smoking. If you put two pieces of salmon inside a zip lock bag with the skin side out, instead of weighting it down in the fridge, you can just turn the bag over every half day or so. Using a zip lock bag also enables you to save the curing liquid. You can easily pour off the curing liquid from the bag every day or so. Boil that up, cool it down, and then use that curing liquid to pickle sliced onions. The pickled onions will go really well with the gravlax.
Thanks very much for your reply. I sometimes have made a salmon salad spread by mixing the pickled onions with sour cream and canned salmon. 1.5 pounds costs less than $4.
Grav Lax comes from Scandinavia and it means buried salmon. They actually buried it until the decomposition sets in, breaking down the meat, for a very tender and very flavorful salmon. I don't like it but some still do for the uniqueness of the experience.
Thank you for the video. I have cold smoked salmon this way twice and it came out great. Is there any reason we can't use the same process for Whitefish like cod haddock or Herring Etc. When I look up cold smoking white fish many articles say it's not cooked so you have to cook it until it gets to 140 Fahrenheit. I try that it was like shoe leather I think I could have eaten it once it got off the smoker. What are your thoughts?
be carefull ... salmon has a lot of fats and you cure it ... other fish has 2 choices - dry it or cook it. i prefer dry it , and again it could be dried at 140 F ... Herring i would pickle.
@@jett70710 That is hot smoking, he is cold smoking salmon. The brine cures the meat and the smoke is only to add flavor. Even for hot smoking salmon, I never go above 140° F.
Cold smoking means COLD, no heat, done best when outside temperature is 40 degrees Fahrenheit. Done properly the smoke generator 20 feet from the box containing the fish. They are connected with a 4 inch metal duct.
@@ReallySmoking thanks for such a quick reply. I just cured my first piece of salmon with table salt, sugar, and some other things, I wish I had found your video before I tried it. I know what to do now though! Thanks again!
no instacure for fish. Remember fish could be : cold smoked , hot smoked and cooked :) - different temp levels. This is cold smoked so temp should be about 50 F. and then i freeze it .
sorry ... i understood you was looking for ReallySmoking on ebay too :) or "Mark V1" www.ebay.com/itm/263501885153?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1558.l2649 that's without pump.
@@ReallySmoking thanks. There are a lot of those in nearby waters this time of the year and I missed old "soviet" style skumbria. I will try it next weekend.
Great video but wrecked by the constant loud background music. Okay at the start but then it has to stop. Many cooking videos have this constant drone and it really pi$$es me off.
This is by far the lowest amount of salt I've seen, most guys are using 10%-15%, which is 8 teaspoons per lb., and why lox is generally very salty. I use the salt equalization method and only use 2% salt, which translates into 9 grams per lb.. I also add .025% prague powder because there are still nasty bacteria in the fish, even at higher salt levels than mine. Your method is using about 4% salt. Experts conclude 2% salt is the absolute minimum. That's why most salmon is cured then HOT smoked to 170 degrees to kill the bugs off. So hats off to you for using less salt, letting you know you can go lower, and adding a bit of celery powder or cure #1 salt will keep it safe. One of the many recipes I use is marinating it in salt, rum and maple syrup for two days, then pressing it under a weight for 2-3 days to dry it, run a fan over it to create a pellicle, then cold smoke it with one of those tiny smokers for indoors. Really easy, a few shots of smoke under foil and its done. My guests flip over it!.
Thank you for info. I usually freeze it after making for longer storage too. plus i do dry it for another 4-5 days after smoking. i know i loose a lot of weight - but i do it for myself, so it becomes firmer than store bought and you can cut it thin while it is frozen.
@@ReallySmoking I've seen many of your vids, lots to learn. Thanks much. Freezing to zero temp kills anything! :) You should mention wild caught salmon should not be cured without freezing first, it carries a lot of bad bugs, farm raised from Nordic or Ireland on the other hand can be eaten raw unfrozen. Very good farming practices. I don't dry further after smoking but vacuum sealing and letting it mellow for a week or more in the fridge really makes it much better. It's still kind of juicy but still keeps a month or more, and not as much like salmon jerky; Yes, drying further takes the water content down which inhibits bad bacteria. I like your vids so much I included two key pieces of info, first, I'm the only guy I've heard of who uses the salt equalization method for fish, which delivers a precise salt amount. You look to be doing the same, which is very cool. This is new age, the Neanderthals are still way over salting. Second, that maple syrup rum marinade is top secret, use 50%/50% and a good rum, just a few tbsp.!! One of the best things I ever ate. Sometimes I finish it with dill for it's week in the fridge mellowing out. Lots of respect to you. Now cheer up in your vids, you're not embalming the food, you're loving it. ;)
everything we eat is farmed including salmon. there are so very few wild salmon left..check out the wild salmon population on north Americas west coast..the numbers are falling like a rock..
Best smoked salmon recipe on CZcams.
Thank You
Thanks. Caught my 1st salmon last week. I did a similar cure and smoked yesterday. We are enjoying tasty snacks with home brewed beer.
You are one of the truly great teachers on CZcams. Thanks so much.
You're very welcome!
I dry mine with a fan to create the pelical. Then cold smoke it YUM 😋
The process shown is making gravlax first and then smoking. If you put two pieces of salmon inside a zip lock bag with the skin side out, instead of weighting it down in the fridge, you can just turn the bag over every half day or so. Using a zip lock bag also enables you to save the curing liquid. You can easily pour off the curing liquid from the bag every day or so. Boil that up, cool it down, and then use that curing liquid to pickle sliced onions. The pickled onions will go really well with the gravlax.
i do like that idea ... will need to try ...
Thanks very much for your reply. I sometimes have made a salmon salad spread by mixing the pickled onions with sour cream and canned salmon. 1.5 pounds costs less than $4.
Just made it awesome thank you for making this video
great🎉
Grav Lax comes from Scandinavia and it means buried salmon. They actually buried it until the decomposition sets in, breaking down the meat, for a very tender and very flavorful salmon. I don't like it but some still do for the uniqueness of the experience.
Interesting ... Thanks for info
dump the white suger use brown sugar and do add Maple syrp. omg yummy Im canadian so now you know lol love the vids
thank you ... will need to to try ...
gilbert hardy of course your Canadian - you told him what he needs to do- lol
Отлично
Thank you for the video. I have cold smoked salmon this way twice and it came out great. Is there any reason we can't use the same process for Whitefish like cod haddock or Herring Etc. When I look up cold smoking white fish many articles say it's not cooked so you have to cook it until it gets to 140 Fahrenheit. I try that it was like shoe leather I think I could have eaten it once it got off the smoker. What are your thoughts?
be carefull ... salmon has a lot of fats and you cure it ... other fish has 2 choices - dry it or cook it. i prefer dry it , and again it could be dried at 140 F ... Herring i would pickle.
Is pink salt cure in the dry brine necessary for cold smoking for 4 hours?
this is fish and i believe it does not ned pink salt.
what do you do to achieve such a low temp with your cold smoker ( 40-50 F)
no heat in smoker and winter helps :) ... you can add ice bucket in to smoke chamber and cold smoke generator is not heating it a lot ...
no heat - just using cold smoke
What temperature do you smoke the salmon and for how long?
it is cold smoke - should be not more than 40 -45 F
Most people use 160 F°
@@jett70710 That is hot smoking, he is cold smoking salmon. The brine cures the meat and the smoke is only to add flavor. Even for hot smoking salmon, I never go above 140° F.
Cold smoking means COLD, no heat, done best when outside temperature is 40 degrees Fahrenheit. Done properly the smoke generator 20 feet from the box containing the fish. They are connected with a 4 inch metal duct.
Do you prefer kosher or table salt for curing?
Kosher ... i do not know why , but i like it better ...
@@ReallySmoking thanks for such a quick reply. I just cured my first piece of salmon with table salt, sugar, and some other things, I wish I had found your video before I tried it. I know what to do now though! Thanks again!
You can use pickling salt also.
really good channel!! I also enjoy *smoking meat* are you going to be smoking sausage soon? i'm Slovenian and we smoke a lot.
Thank you ... regarding sausage : i will - actually working on video editing part for chorizo ( Spanish sausage) ...
I understand that it is not imperative to use instacure when smoking fish? Please let me know, i never smoked fish before, thank you very much!
no instacure for fish. Remember fish could be : cold smoked , hot smoked and cooked :) - different temp levels. This is cold smoked so temp should be about 50 F. and then i freeze it .
@@ReallySmoking thank you so much for quick reply! Keep up the great work with these videos, very educational 💪🏼
What Type of wood did you use to cold smoke?
Usually i use mix of apple and cherry - equal parts ...
My favorite is Alder wood!! Doesn't take as long to get the smokie flavor you need since its a little bit stronger wood when it comes to flavor.
Sorry but I didn't catch how long you smoked it for? Also are you Lithuanian?
Salmon usually from 4 to 6 hours. Yes - i'm originally from Lithuania.
Really Smoking my wife is and both of us we’re pretty sure you were. Thank you and nothing like Lithuanian smoked meats, that’s what inspired me.
What kind of salmon is that, is it farmed? My salmon has always been red.
most of salmon will be farmed - unless you want to pay a lot of money
@@ReallySmoking 50$/lb vs 25/lb here in Michigan.
What is the brand of the smoker
Masterbuild , but you can make wooden box and it will be fine.
You never got back to me on which ebay listing to go to for your cold smoker?
sorry ... i understood you was looking for ReallySmoking on ebay too :) or "Mark V1"
www.ebay.com/itm/263501885153?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1558.l2649
that's without pump.
Really Smoking Thanks for the reply. I'll check it out and let you know
Will cold smoking Mackerel be the same?
yes. i did that for myself, but i did hot smoking.
@@ReallySmoking thanks. There are a lot of those in nearby waters this time of the year and I missed old "soviet" style skumbria. I will try it next weekend.
@@iliaortho Good luck
Isn't it a bit oversalted?
with bread for me - perfect , but you can always change proportions to your liking
Hiiiiiiiiiiiiii
No instacure on fish?
fish does not need instacure - that's for meats only ...
@@ReallySmoking thanks a lot for prompt reply. Which instacure you used #1 or #2? Great channel btw.
Thank you . I use Instacure #1 but please read about each of them ... again i do not use it for fish - only for meats.
Great video but wrecked by the constant loud background music. Okay at the start but then it has to stop. Many cooking videos have this constant drone and it really pi$$es me off.
slowly trying to fix for new videos - all depends what speakers and if it is headset ... maybe one day i will redo it :)
This is by far the lowest amount of salt I've seen, most guys are using 10%-15%, which is 8 teaspoons per lb., and why lox is generally very salty. I use the salt equalization method and only use 2% salt, which translates into 9 grams per lb.. I also add .025% prague powder because there are still nasty bacteria in the fish, even at higher salt levels than mine. Your method is using about 4% salt. Experts conclude 2% salt is the absolute minimum.
That's why most salmon is cured then HOT smoked to 170 degrees to kill the bugs off. So hats off to you for using less salt, letting you know you can go lower, and adding a bit of celery powder or cure #1 salt will keep it safe. One of the many recipes I use is marinating it in salt, rum and maple syrup for two days, then pressing it under a weight for 2-3 days to dry it, run a fan over it to create a pellicle, then cold smoke it with one of those tiny smokers for indoors. Really easy, a few shots of smoke under foil and its done.
My guests flip over it!.
Thank you for info. I usually freeze it after making for longer storage too. plus i do dry it for another 4-5 days after smoking. i know i loose a lot of weight - but i do it for myself, so it becomes firmer than store bought and you can cut it thin while it is frozen.
@@ReallySmoking I've seen many of your vids, lots to learn. Thanks much. Freezing to zero temp kills anything! :) You should mention wild caught salmon should not be cured without freezing first, it carries a lot of bad bugs, farm raised from Nordic or Ireland on the other hand can be eaten raw unfrozen. Very good farming practices. I don't dry further after smoking but vacuum sealing and letting it mellow for a week or more in the fridge really makes it much better. It's still kind of juicy but still keeps a month or more, and not as much like salmon jerky;
Yes, drying further takes the water content down which inhibits bad bacteria.
I like your vids so much I included two key pieces of info, first, I'm the only guy I've heard of who uses the salt equalization method for fish, which delivers a precise salt amount. You look to be doing the same, which is very cool. This is new age, the Neanderthals are still way over salting. Second, that maple syrup rum marinade is top secret, use 50%/50% and a good rum, just a few tbsp.!! One of the best things I ever ate. Sometimes I finish it with dill for it's week in the fridge mellowing out.
Lots of respect to you. Now cheer up in your vids, you're not embalming the food, you're loving it. ;)
Looks like LABAI SKANU
ir yra labai skanu :)
where is the "smoking" part of the video....
11:28 thru 12:20
Rule 1 ... Make sure u use wild salmon, not farm raised..
sorry, have made a sin ... used farm raised :) ...
everything we eat is farmed including salmon. there are so very few wild salmon left..check out the wild salmon population on north Americas west coast..the numbers are falling like a rock..