You Can Make Your Own Cold Smoked Salmon To Perfection! скачать в хорошем качестве

You Can Make Your Own Cold Smoked Salmon To Perfection!

A basic cold smoked salmon recipe. No funky ingredients! Perfect on it's own and of course you can embellish it with spices and herbs to your liking. I also added a section about my DIY Smoker oven. No need for a commercial oven - a large garbage bin will do. This is a low temperature application, so no, there is no danger of zinc fumes as a few viewers have suggested. Of course feel free to use a commercial stainless steel smoker. Amazon Affiliate Links: 🌐 Sawdust Cold Smoke Generator: https://amzn.to/4f5RQ2J 🌐 Pellet Cold Smoke Generator: https://amzn.to/3ZFfYoa 🌐 Smoker Sawdust: https://amzn.to/3ZFnCiv 🌐 Smoker Pellets: https://amzn.to/4iouVlR Disclaimer: As an Amazon Associate I earn a small commission for qualifying purchases from the links above without any additional cost to you. Ingredients: 1 Salmon Fillet skin on 10 tbs coarse Salt 3 tbs brown Sugar Method: ➡️ In a bowl mix the salt and the sugar. If it's a smaller salmon fillet, just half the amounts and use 5tbs salt and 1 1/2 tbs sugar ➡️ Clean the salmon - I rinse it off to get rid of loose scales and pat it dry with paper towels ➡️ Place Salmon meat down in a baking sheet or other tray and spread a thin layer of the salt mix on. ➡️ Turn the salmon facing skin down and pack the remaining salt mix in a proper layer on top. Try to cover everything ➡️ Transfer the salmon to something like a grid or as shown a grill topper and set in a catch pan. You can use grandma's cookie sheet and cooling grid - just don't get caught. ➡️ Cover loosely with either another tray or some tinfoil ➡️ Store in the fridge for 12 to 24 hours. The salmon in the video was in the fridge over night about 12 hours ➡️ Rinse the fish under cold running water to get rid of what remains from the brine. Clean the tray pat the salmon dry and return to the fridge for another 12 hours ➡️ Fire up that smoker and smoke the salmon for 4 to 8 hours depending on how smokey you want it (go easy the first time around). The pretty small 2lbs piece in the video was smoked for 5 hours and almost too smokey. Make sure the temperature stays below 90 degrees. If you have a hot smoker or grill with lid you use to smoke it, don't fire it up, just place the cold smoke generator on one side and the fish on the other side like you would when grilling with a cool zone ➡️ Tightly wrap the smoked salmon or vacuum pack it ➡️ Let it rest in the fridge for at least a day, two or three is better. ➡️ Enjoy! Attributions: Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ Chapters: 0:00 Cold Smoked Salmon 3:52 DIY Smoker 4:56 Start your DIY Smoker 6:18 Just add Salmon Tags: #recipe #fromscratch #cookingfromscratch #coldsmokedsalmon #salmonrecipe #coldsmoking