Easy Cold Smoked Salmon - Insider Secrets for perfect Cold Smoked Salmon at Home

Рет қаралды 20,252

Күн бұрын

Step by step - Easy cold smoke salmon at home. Insider secrets for perfect cold smoked salmon at home using a budget bbq smoker.
In this video I will show you how to cold smoke salmon at home using a budget bbq smoker.
If you follow my methods of cold smoking salmon at home you will achieve awesome results. I used to be employed in a traditional Scottish salmon smoke house and wanted to share with you the traditional methods of curing salmon using a dry brine.
There are many videos out there showing that curing and drying salmon can be done quickly, unfortunately to achieve perfect results every time, this can’t be rushed.they are not the proper methods to achieve perfect cold smoked salmon.
I hope you enjoy the video and find it helpful in the pursuit of perfect cold smoked salmon at home.
Click on the link below, for my insider secrets on how to make perfect hot smoked salmon at home using a budget bbq smoker.
• Easy Hot Smoked Salmon...
Thank you for watching

Пікірлер: 53

@ericluchon5401 9 ай бұрын

Best video I’ve seen in cold smoking a salmon. You had enough details and reasons that I actually feel that I can try the process.

@PiscatorUK-Fishing 9 ай бұрын

Thank you that means a lot👍

@smileyi1 Жыл бұрын

Absolutely fantastic. So refreshing to see the emphasis put on allowing enough time for the organic processes to do their work. No matter how much you spend on your outfit, you'll never be able to buy the most important aspect, patience, so ironic that it's the only bit that's free! ....... fantastic results, I can't thank you enough for both your videos. Top draw.

@PiscatorUK-Fishing Жыл бұрын

Many thanks Matthew I’m so glad the process gave you the good results. It always worries me when doing a tutorial because all I want to achieve is to ensure the viewer gets the best results possible. Thanks for your support👍

@seansimeons7843 2 жыл бұрын

Very informative, learned a lot. Thank you

@8thday204 2 жыл бұрын

Really enjoyed watching your process. Everyone has their own way of doing things but out of numerous other youtube vids about cold smoking I reckon yours is the best.

@PiscatorUK-Fishing 2 жыл бұрын

Many thanks for watching and for your great feedback, much appreciated👍

@alansteely4638 2 жыл бұрын

Yet another informative and well structured video. Thanks for taking the time 👍👍

@PiscatorUK-Fishing 2 жыл бұрын

Thanks Alan and for watching👍

@antw289 2 жыл бұрын

Great video! 👍😃

@ctc8098 Жыл бұрын

Great video!!!

@PiscatorUK-Fishing Жыл бұрын

Many thanks 🙏🏻

@robertolesen5782 2 жыл бұрын

Here I am a Floridian actually somewhat jealous of Scottish weather since we'd only be able to pull this off during a few days in the winter. Actually, your location too as Atlantic salmon is a local product for you to purchase if they don't let you catch your own. I absolutely love cold smoked salmon which along with maybe certain crab meats and deep sea scallops is easily one of the best. Ok, lobster too. Great video clearly showing the steps needed to cold smoke salmon at home. Wait! Only 65 likes with almost 2500 views? What is wrong with people, this is an excellent video.

@PiscatorUK-Fishing 2 жыл бұрын

Thanks for the awesome feedback, it’s very much appreciated and great to have some interest and appreciation from across the pond👍

@jimsmusic3906 9 ай бұрын

Wonderfully detailed video. Thanks! Just wish that slicing had been demonstrated.

@PiscatorUK-Fishing 9 ай бұрын

Thanks Jim, the slicing has been mentioned by other viewers which is something I completely forgot about to include in the video.

@jeffbostock1678 Жыл бұрын

Thanks for the great video and instructions! Just smoked NW Ontario Lake Trout using your method and the result was spectacular. Thanks again. Cheers.

@PiscatorUK-Fishing Жыл бұрын

That’s awesome Jeff. It makes me so happy knowing that the video helped someone, anyone really. Many thanks for the feedback, it’s very much appreciated👍All the best, Douglas.

@foragefishbikeboat 3 жыл бұрын

Another good informative video, thanks for that. Good lockdown project I think !

@PiscatorUK-Fishing 3 жыл бұрын

Cheers mate, it gave me something to do during this lockdown and to share another passion of mine which is smoking fish, did you see my hot smoking video too?

@foragefishbikeboat 3 жыл бұрын

Both good videos. 👍

@robinjones6999 Жыл бұрын

An excellent video mate. There are so many out there which, to my mind are plain wrong! Can you tell me the weights of the sugar and salt as % of fish weight?

@JohnSmith-fw5dm Жыл бұрын

Excellent video. Really detailed and brilliant for novices like me! I'm just beginning fly fishing after a few years break and I wonder if you csn use the same technique for trout?

@PiscatorUK-Fishing Жыл бұрын

Hi John, thanks for watching👍 trout absolutely, a few things I would consider with trout is, they are usually a bit smaller and not as thick fleshed as a salmon. On that note I would use similar dry cure ingredients and cover in the same way but I would reduce the cure time significantly, depending on the thickness of flesh. You don’t want to ruin your prize catch, as it may be over cured, with a dryer texture and could be quite salty, if you cure for too long. The smoke time will also be reduced.

@JohnSmith-fw5dm Жыл бұрын

Many thanks!

@paulB996 2 жыл бұрын

Good video,I have watched many others and have decided to follow your instructions to smoke my first piece of salmon.Curious as to why you did not use your smoke generator though.

@PiscatorUK-Fishing 2 жыл бұрын

Many thanks, I wanted to show that you can still smoke salmon to a good standard without the smoke generator as not everyone will have one.

@paulB996 2 жыл бұрын

@@PiscatorUK-Fishing Thanks for your reply it did occur to me some time after my post that you were just keeping the process simple for people. Once again a good video and like your others always well thought out and helpful. Good work.

@ronaldpetersen255 2 жыл бұрын

Excellent video series!! I hot smoke salmon using almost the same process. I will do some cold smoked salmon and will use your recipe and instructions. Thank you-Ron

@PiscatorUK-Fishing 2 жыл бұрын

Thanks Ron, I’d be interested in your opinion and results if you do try it. Regards Douglas

@ronaldpetersen255 2 жыл бұрын

Will do Douglas. Our season is coming close to an end here in Alaska, but I should be able to get a few more Silver Salmon for the smoker. Your videos are top notch and showcase the best techniques and skill in preparation and process! Maybe you can do some more smoking videos? Trout, herring?? Thanks-Ron

@PiscatorUK-Fishing 2 жыл бұрын

Much appreciated Ron, and thanks again for watching.

@eochaid5219 2 жыл бұрын

You can get small camping stoves burning methylated spirits or solid fuel block camping burners.

@PiscatorUK-Fishing 2 жыл бұрын

Thanks for the information and for watching

@antmod1 Жыл бұрын

Thanks for a great video. Just wondering why does the temperature need to be over 20C, why can't you cold smoke salmon like you would with cheese?

@PiscatorUK-Fishing Жыл бұрын

Thanks for watching. I suppose it’s like the cheese process. The smoking process for the salmon is what makes the finished product. if you tried to smoke the fish cold, the structure of the protein would not change and the flesh would be raw. The addition of low heat breaks down the connective tissue within the flesh which allows the oils within to breakdown. This ensures the flesh of the salmon has more of an open structure allowing the smoke to penetrate and also helps to keep the flesh moist. Think of the smoking process as more of preservation of the flesh, it just so happens that it makes the salmon taste spectacular. Back to the cheese, the cheese is already a finished product, smoke just adds a Smokey flavour, it may help preserve it a little longer but you don’t want to change the structure of the cheese.

@ianrmcculloch6972 9 ай бұрын

Can you use salt with nitrite in it or should you have no nitrite, does it matter?? Love you videos, really good, keep it up. Ian

@PiscatorUK-Fishing 9 ай бұрын

Thanks ian, I would just go with a standard sea salt buddy

@James.979 5 ай бұрын

Hello Douglas 🙋‍♂️. A couple of questions please . 1. Is there a huge difference in taste 😋 in terms of your method and “shop bought” ?? 2. To keep the temp at a constant level, why not put the “smoker” in your shed with an additional piece of pipe running from the chimney at the top of the smoker to the outside ?? 3. You have made it look 👀 easy - however I am sure it does take a bit of practice to get it right !! 4. Definitely looks a cool think to try as the set up cost looks reasonable !! 5. That HUGE fence behind you - not sure if you live near “Clach-na-cudainn” rugby 🏉 field - or your are neighbours with Peterhead correctional facility 😂.. Thanks…,

@PiscatorUK-Fishing 5 ай бұрын

Thanks for your interest👍 A1. There can be a difference in taste to when doing it yourself compared to shop bought. Off course there’s trial and error and practice to getting a taste that you like when doing it yourself. Let’s just say it’s a sense of satisfaction knowing you can do it just as good or better than buying it. A2. Yes it would be better having the smoker in the shed, the outside temperature certainly affects temperature control which has a knock on affect on the timing. I just wanted to show it can be done. A3. In A1😂 A4. Yes relatively cheap and you still have a BBQ smoker for other stuff like, slow cooking for pulled pork, smoked ribs and brisket to name a few. A5. 😂😂nowhere near it but it is a sports field.

@Shawn-lk2ze Жыл бұрын

I'm in the US and I have a smoker that is almost identical to yours, but it doesn't have the cylinder on the side with the orange top. What is that used for? Thank you and great video!

@PiscatorUK-Fishing Жыл бұрын

Hi Shawn, thanks for the comments. The cylinder on the side is a smoke generator that I made. I didn’t use it in the video as I wanted to show viewers that you can smoke without it.

@Shawn-lk2ze Жыл бұрын

@@PiscatorUK-Fishing that's a great idea! Do you have a video about how it's made or demonstrating it? I'd like to try it out.

@DHSplate 11 ай бұрын

Can the fish technically be eaten after the curing process, or even after the drying process? Thanks

@PiscatorUK-Fishing 11 ай бұрын

I would say technically yes it would be safe to eat after the drying process. Although during smoking there is a little heat 30 degrees approximately this warm temperature ie body heat this is enough for the fish oils to break down and the flesh to change its structure. This does three things it allows the smoke to penetrate the flesh as well as softening the texture to make it less chewy and softer on the palate as well as adding to the preserving the flesh for longer. Hope this helps

@DHSplate 11 ай бұрын

You mentioned not to let the fish outside in room temperature for the pellicle to be formed because of food safety issues, however having the fish smoked in 22-27degrees C for 14hrs why isn’t that a safety issue? Many thanks

@PiscatorUK-Fishing 11 ай бұрын

That’s a good point and it is to do with food safety. If left out at room temperature to dry that is additional time within the danger zone with only salt as the preservative mostly on the external layer. As the fish warms at room temperature the fish oils will break down and change the structure of the flesh opening it up, which could allow bacteria to form on flesh that has little salt content. Drying in a chilled environment allows the salt to cure deeper into the flesh without the flesh structure changing. The smoking process helps with preserving the flesh further. Hope this explains that.