And once you made your sandwich, you must let it rest ... for 24 hours

Its becoming a yearly tradition to make this recipe in winter. Most of it goes to my family, they love it. Keep up the good work !

Thank you so much for this great recipe. I started the process 3 days ago and followed your instructions exactly. We just had it for dinner and it was the best smoked salmon we’ve ever had. Everyone loved it. I’ll be making another batch in the coming days and freezing some. Thanks again!!!! ❤️

Great vid! Thanks for this. I am getting ready to do my own salmon here in Texas. We have to buy it but we like it. We like most anything cured and smoked. Thanks Again.

This is the best looking smoked salmon I have ever seen. Thank You. I also like all the ingredients you put on sandwich. God Bless.

Thanks Pitmaster! Tried it...turned out fantastic. Doing two large fillets tomorrow. The apricot touch is very special! Wrote down and shared your technique with many friends...all great reports. Keep up the great work!

Sooo unfair!! You make me hungry!! Thank you sooo much for sharing your step by step instructions, really appreciate it. I will surely give a try.

I even like seeing the "paid promotion" That was the first time I'd seen that webber grill with the cold smoke option. Good presentation.

Made this a few days ago - loved your video, it came out better than the shop bought salmon. I vacuum packed slices of the smoked salmon and froze them - should keep me going for the next few weeks

Fantastic! Great attitude with great food!

Still remember my folks salmon smoking process, from back in 1950's and early '60's. There's was bone-in. Only used rock salt and miniscule black pepper. Wood was local oak. Results were still amazing.

I've been wanting to make this for a while. Thank you for the tip on the vacuum sealer Roel. It looks fantastic.

Your salmon looks gorgeous! 🥰 I'm going to use your recipe to cold-smoke locally caught wild trout. Thanks very much for sharing 👍

Awesome video! Best regards and keep up the good stuff!

👍 i use your Nova Lox recipe about 4 years, but i use a different amount of salt and sugar. 4 Cups of Brown Sugar and 1 Cup of table salt. My family asks me to smoke some salmon for Christmas every year. So you know what i do next week. 😁.

Will definitely try it. Love smoked salmon!

When I do it I also use crushed white pepper corn. Really nice video

Wow! That's all I can say Absolutely awesome 👍

Wonderful! Much effort for receiving such a great result. But I should to do it, maybe at the Christmas time!

Love all your videos Pitmaster X - I have been a subscriber for a long time and will continue to be as long as you’re making the awesome videos! Merry Christmas & Happy New year from Central Illinois USA - Job well done Sir😀

OMG... once again you are killing me. I loved living close to NYC, but left years ago. I loved getting, on Sunday, what you made. I need to just do it!! make it!!! Thanks

Looks freaking awesome

one word... amazing!!! I'm off to eat some now. :D

Looks delicious. I want that sandwich. 😋

Best video I've seen so far.

Great work.

Love the recipe 😋😋

Roel this salmon looks awesome delicious next year i try my first own smoked salmon perhaps this year

Huge difference with today's videos... Much more enthusiastic and lively! Great video, as always

I my gosh, the sandwich looks so appetizing that I almost swallowed my tongue😛

First time I’ve ever wanted to buy a Weber. This is really cool!

Awesom job on the salmon nice job awesome video

do u have the link for the smoke dust? I bought from Amazon but it was not fine enough, which needed grinder. How's urs?

That sandwich looks fantastic. Au Bon Pain sells something similar which has a sweet wasabi sauce added, minus the capers. It has cucumber and scallions on it , but it is very similar. TY for the video

Good job 👍 very professional

Hi, may i know when we put it in the fridge -20 celcius degrees, can it be last long up to 1 year?

Great video. I wish we had the cold smoke option in our Spirit II Weber.

Bäm...that's a real nice bagel! I love your videos

Great post thanks, gonna get one of those weber cold smoker units, much appreciated. Your salmon slicer looks like my turkey carver:)

Love it!

Great video and fantastic looking salmon.. You smoke it like a pro :-) I've used that weber smokegenerator aswell and it works well. Will try your brining recepie. Cheers!

Beaut smoked salmon there! What do you do about fish parasites such as worms etc? Did you super freeze it beforehand?

Excellent. Now I know how to cold smoke everything I want in my regular bbq.

Moet niet gekker worden Roel, weer Fantastisch!

Not any instantcure#1 used? I use to cold smoke during the winter too, but adding 1/1000 of curing salt in order to avoid any bacterial problem. What's your opinion on that?

Great recipe!! I'll try soon. Regards from italy

super yummy!😍

Amazing

Instant subscribe. You're a master fo sho

Incredible

Finally somebody who knows how to cold smoke salmon. The only thing I would change is the type of wood. Alder is usually used or hickory.

Nice! Thanks!

Does the salmon need to be sashimi grade? and do you need to be in cold weather to smoke it? I live in tropics indonesia. Thanks for the video

Looks delicious! I cold Smoked some cheese last weekend and really want to try this! Thanks for sharing! 🍻

What happened to your napoleon prestige pro 500 grill???

Very Good video. Thank you! I was nervous to try but I am definitely going to give it a go.

Only thing i would change about the bagel is peeling the cucumber, that thing looks amazing!!

Can you please share where do we buy the Wusthof knife?

Do you have to vacuum pack the fish? Or can you just wrap it really tight

Awesome job, you have me wanting to do this asap - where do you find the Weber cold smoke generator? -Oh I just seen your link above, Thank you again

I have seen a ton of videos smoking the salmon here on youtube, but this is the first video that I watched where the salmon looks exactly as the smoked salmon on a bagel that you buy in a coffee shop.

Mooie gerookte zalm PitmasterX en een lekker broodje..Bon appetit

Nice!!!!

Do you allow time for a pellicle to form after you rinse the salmon?

You used like 3% of that salt and sugar, what do u do with the rest?

Yummy!

Can i smoke the salmon with a bong?

is there an electric machine I can use to cold smoke indoors in small batches?

Have you ever tried using just liquid smoke while it cures?

I'm interested in that Weber grate as I don't see it on their website. Was that a Weber accessory or included with the Genesis II when purchased? Thanks, great video as usual...!

How do you now when it’s “done”? The initial smoke I mean

Before you cured and smoked it did you do any other prep work with the salmon? Hope you can answer.

Hi,great video! How can I store the smoked salmon after I prepare it? Can I store it in the freezer?Does the taste and consistency change if I store it in the freezer? Thank you!

Is this only possible in the winter months? I live in California where in the summer can be pretty hot. Does the outside temperature affect the salmon? Will it spoil if it's too hot outside?

how long does it last??? Expiration date?

So gonna try this this week i have 30 lbs of salmon filets gotta try this

Like your videos

You nailed it again Roel 👊. But what brand and model of the vacuum machine?

het smaakt echt 5 keer meer naar vis.soms als lunch is het me echt wat te veel! ik ben zelf kok en ben echt gek op vis btw ;) coole video's .for sure;)

amazing, thank you again from G. Family.

Great salmon sandwich

And as always there is that one poor soul dislike the video,I don't get it, what is to dislike about this one? Great video Roehl, Merry Christmas and Happy New Year

That sandwhich looks so good

I was unable to tell in the video…is the skin removed from the salmon filet? Or, does it matter? I want to give this a try and, before I start, want to know if I should leave the skin on or not.

Hi mate, any other smoke flavors you would recommend for salmon?

I've always liked it to be served in halves and wrapped that way too, if its whole you cant eat it.

I do this regularly and never use plastic. People have been doing this waaaaay before plastic was invented. Help save the environment, there is no shortage of people on youtube willing to show this the traditional way, and it's much more satisfying. Not to mention, an easy way to impress your guests. Cheers.

Fantastic to add to eggs benedict

Hahaha... another ANACONDA thing... the jaws must stay trained, don't they? Perfect job, Roel. I am doing it on my gas grill the exact same way as well. The cold smoke generator thing is really a nice little gadget and works not only for ham and sausages. And of course... winter time is salmon time.

You bastard I am starving that looks so good.

kan ik een keer komen etenn???

That looks soo good share please lol :)

Not big on salmon, but I enjoyed the process... Nice Roel : )

I am in the process of trying this. Thank you for the great video. Smakelijk.

Cook time: 96 hours 😂😂 Looks good! 😁

Looks great...how safe is this style of salmon. It has been cured with salt but no heat applied is there still chance of pathogens?

Are you sure that wasn't "brown sugar" that was from cane instead perhaps beet sugar? Most cane sugar is still refined to look like typical table sugar.

Это горбуша холодного копчения?

I tried this, and it was a failure. After dry brining for 14 hours it was like a hockey puck, so I soaked it in water for 20 mins - then let a pellicle form and smoked it. The texture was horrible, and the salt content made it inedible. I don't know what I did wrong. Help!

Geweldig Roel, best wel veel werk maar de moeite zeker waard denk ik.