How to Cure and Smoke Salmon | Mad Scientist BBQ

Рет қаралды 273,207

2 жыл бұрын

In this video Chef Bell from Sullivan University teaches me how to cure and smoke salmon.
Learn more about Sullivan University: www.sullivan.edu/
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Пікірлер: 285

@jarodclayton8223 2 жыл бұрын

This is inspiring. A university level instructor/chef being a willing participant in a KZfaq tutorial that blends bbq with culinary expertise and shares it with others is admirable and much appreciated. Now you're really delving into the theory and science of bbq.

@williamstafford7803 2 жыл бұрын

If I’m not mistaken but Jeremy went through culinary school.

@pecosnick45 Жыл бұрын

Not really. Its low cost advertising.

@thomasrennie7919 Жыл бұрын

@@pecosnick45 interesting perspective, yet I appreciate learning from someone who u is experienced in the field at this level just the same

@pecosnick45 Жыл бұрын

@@thomasrennie7919 No I’m with you, its a great lesson. Many will benefit. But its also what he does as a living, and this is a way of promoting the education you could get from him. I look at it as a very smart business tactic.

@mattc825 Жыл бұрын

Exactly!

@olivercribley1553 Жыл бұрын

Absolutely love the fact a university level CHEF agreed to educate us "shade tree" cooks.. ❤️ hats off to the channel!

@topshelfbbq4541 2 жыл бұрын

Can you get this instructor on more often? He's good!

@mustng6912000 2 жыл бұрын

Hey Jeremy! If you ever want to come to Alaska and catch them fresh let me know! Might even be able to hook you up with some moose or caribou while you're here too! I've learned a lot from all your videos and it'd be nice to be able to give something back

@Daftboy84 2 жыл бұрын

YES.... this needs to happen.

@daviddanbbq5848 2 жыл бұрын

Fine I’ll guess I’ll come also. Thanks man 🙏

@davidmckinney2418 2 жыл бұрын

I use to live in AK. Still haven't ever seen a salmon with scales(as the chef referred to).

@jruhhh 2 жыл бұрын

What an opportunity here. Would love to see it

@Jimmer-tr6bi 4 ай бұрын

He does not answer comments, ever. I wish he would just turn the comments off.

@larrybenoit1274 2 жыл бұрын

Jeremy, you never cease to amaze me. I didn’t expect to enjoy this presentation to nearly this degree. Outstanding.

@sybrwookie 2 жыл бұрын

You alluded to the differences for cold-smoking, it would be interesting to see a more in-depth video about cold-smoking salmon.

@scandinavianserialki 2 жыл бұрын

Definitely agree with this. I've seen some videos on cold smoking on here but nothing to the level of information on this channel.

@hugh.bullen 2 жыл бұрын

I agree. I’d say follow the cure they do on here and then look at getting a Pro Q cold smoke generator for cold smoking. You can put it in any smoker/bbq and it will smoulder away for about 8 hours.

@brandiniron6112 2 жыл бұрын

This is one of my family’s favorite things that I do. So easy. Smoked salmon is good for any meal. And salads! Cool to see the break down from the chef

@Rob-df6py 2 жыл бұрын

This is a phenomenal video. Thank you and thanks to Chef Bell, you’re both fantastic teachers. You also make a good team.

@stevetrusler1958 2 жыл бұрын

Brilliant level of instruction and information from the expert. Smoked salmon is something I've considered doing for a while and this was just what I needed. Thank you both !

@sghohman 2 жыл бұрын

I use the same 50/50 mix of kosher salt and light brown sugar. I score the fish down to the skin into 1" strips. Once the cure is done, I let it dry overnight before smoking as low as my smoker will go, using cherry or Applewood. This is similar to the way we did it when living in Alaska many years ago. So good.

@willchase6135 2 жыл бұрын

Loved the beet curing method. Cured and smoked plenty of salmon but have never heard of this method; will definitely try this one next time.

@mqcamo 2 жыл бұрын

Hey bro, thanks for the clip. I have hot smoked salmon a few times before and always wondered why it would weep and not take on smoke flavour properly. Super informative and answered a lot of my questions. As usual, love your work. Cheers from Australia 👍

@HughJassill 2 жыл бұрын

Love your videos, I’ve learned SO MUCH!

@jaimechavez1941 2 жыл бұрын

I love these videos. This is like watching my sensei with his sensei. Just kidding. But it actually someone who I admire hanging with someone he admires. Thanks for the content Jeremy. Your the best.

@patrickparent1451 2 жыл бұрын

I love these videos with both of you ! Great work !!!

@kennethcjackson3391 2 жыл бұрын

What a great segment so informative thank you Jeremy

@augustolivo2345 4 ай бұрын

Having only smoked briskets and pork butts, this is the best explained video of how to do salmon. Thank you for having Chef Bell explain and present!

@liampeterson7426 2 жыл бұрын

For anyone trying this recipe, I would recommend against the 1:1 brown sugar and kosher salt. Followed this recipe exactly how they explained time wise for curing and smoking as well as soaking the salmon in cold water to leech out any excess salt, and it came out EXTREMELY salty. I would recommend 4:1 or 5:1 brown sugar:kosher salt respectively. Also, make sure you have good cuts of salmon and are watching thinner/thicker cuts as they finish at different times in the smoking process!

@mckurlychek Жыл бұрын

What kind of salt did you use for the brine?

@adam-oz1jo 11 ай бұрын

yea 36-48 hrs is way overkill for 50/50 brine,, i normally do 4/1 for 24 hrs.. rinse.. pat dry.. then rest in fridge for 4-8 hrs to get it tacky.. then smoke at 175-200f till it hits 145-150°f.

@duffdaddy67 Күн бұрын

I too followed the 50/50 kosher salt/ light brown sugar but only for 24 hours. The fish were getting firm and I was worried they would get too dry. The salt was over kill. While it didn't burn my mouth, it required you to serve the fish with sides to dilute the salt. Would probably go 25% salt/75% sugar next time. The rest of the cooking instructions were fine.

@joejabbour8286 2 жыл бұрын

A great video again mate, just in time for me as I'm researching cold and smoked salmon, perfect info backed with lots of science, keep up the good work.

@zigwil153 2 жыл бұрын

WSM's are great for cold smoking... bottom heat source, ice water in the pan above, then cheese or fish... you can smoke at crazy low temps.... great vid per usual.

@NineOH9er 2 жыл бұрын

Excellent and informative. Thanks for the tips!

@larryaustin2201 Жыл бұрын

Thank you, I’ve Smoked quite a bit of salmon, all wet brine and hot smoke. I can’t wait to try both of theses cures and cold smoke!

@christopherderetchin5610 2 жыл бұрын

This is amazing! I was a little appreciative about this kinda video I am now ashamed to admit but the knowledge still comes out 100 percent I love the different ideas from a teacher amazing!

@campguy 2 жыл бұрын

one of the BEST party dips ever is one eight ounce cream cheese mixed with the same amount of flaked smoked Alaskan salmon......can add a drop of Worchester sauce if you want.

@jpatrick9015 2 жыл бұрын

Yes

@77Brainfreeze 2 жыл бұрын

Siracha is also a great addition instead of the Worchester.

@macinthergv8910 2 жыл бұрын

Love this video. One of your best. Can't wait to try this.

@armandodavila2246 7 ай бұрын

Looks delicious. I will try it. Thank you for the information. It’s a great video once again thank you.

@DannyHanny_ 2 жыл бұрын

Thank you both so much for the video. I am going to try the beet version on the Traeger.

@dj2028 Жыл бұрын

This is crazy interesting. Done so well done and with the science behind the technique. Bravo!

@erikevenson4303 2 жыл бұрын

thank you sir; been wanting to see you do this awhile ago, glad you got to it.

@bubbadahut9639 2 жыл бұрын

Now that I've actually watched the whole video... This is redonkulously helpful to have these steps and tips and info and precautions in a video by such a great channel. Thanks so much... I'm going to try this one day now that I've got a better understanding of the how and why..

@the72u7h4 2 жыл бұрын

redonkulously - hah yes, that's a good word I use alot.

@andrewshineflew7389 2 жыл бұрын

Finally, a smoked salmon video!!! :D Thank You Thank You!

@averagejoesbbq 2 жыл бұрын

Love this. Great video. Thanks for posting

@mattokeefe691 2 жыл бұрын

Great collaboration guys. Thanks very much

@shootermcgavin991 2 жыл бұрын

This was amazing!! Thank you!!!

@travisjett590 2 жыл бұрын

Looking forward to trying this thank you

@falconsinput2226 2 жыл бұрын

Great Video guys and thanks for your tips chef. Love your channel mate. Regards Falcon from Sydney AU

@ggarden8432 2 жыл бұрын

Awesome video, can't wait to try this.

@braddixon3338 2 жыл бұрын

I've smoked a lot of salmon, but I've never buried it in that much cure and left it for a couple days like that, totally crazy to me, but I'm not doubting the chef as he knows his stuff, just something new to me. Same with drying in the fridge for a couple days after the cure, something I've heard before. I also add other adjuncts to the cure to impart other tastes, things like ginger, and clove are different and produce a great product. I'll have to see about this when I pull my yearly salmon out of the local river this fall.

@rocketman7774 2 жыл бұрын

Excellent Video Jeremy - I enjoy all of your videos. Can you provide the ratios need to make the beet brine? Many Thank!

@avpowerstn1 2 жыл бұрын

Mad Scientist...You nailed it...Cooking is math, chemical reactions, and timing...you are a step above "Culinary".

@tyrura9516 2 жыл бұрын

Dude this is the best smoked salmon vid right now, thank you!

@ericg5865 3 ай бұрын

Thank you Jeremy and Chef Bell. ✌️

@NikoBellaKhouf2 2 жыл бұрын

Man I've been wanting to cold smoke salmon and watched some videos that made it look more complicated than it should. Thanks Jeremy🤗

@williamparker6649 2 жыл бұрын

Super educational video! This video is a keeper to review again!

@stevem5609 Жыл бұрын

Just wonderful. Thank you!!!

@airbrgr 2 жыл бұрын

I love hot smoked salmon on my pellet smoker. Nice video. I add a 2 tbsp of course ground pepper to my salt/brown sugar dry brine mix.

@modernrider1398 Жыл бұрын

OMG i just watched a video of this guy making the perfect ribeye I love that you are both collaborating!

@dadssmokehouse 2 жыл бұрын

Great video Jeremy, thanks man!

@davidadausuel4537 Жыл бұрын

Thank you for asking the questions, and helping him to explain to us, that which is obvious to him, but not to a novice.

@bpihead Жыл бұрын

Brilliant video! Thanks Guys!

@martyedson 2 жыл бұрын

Great video Jeremy! Love salmon too. So good and good for you.

@christianoliver3572 2 жыл бұрын

This is a great tutorial!!

@1timejohn 2 жыл бұрын

Chef Bell needs his own channel.

@RadDadisRad 2 жыл бұрын

I love chef collabs. This is no different. 11/10

@fionahalim4416 Жыл бұрын

Yuuuum I wish I can try , I love everything smoke , thank you for sharing this video 👍👍👍

@naheedmohamed4940 2 жыл бұрын

Great video! Thank you

@michaelcoughlin8238 2 жыл бұрын

I love these school videos. This chef added the presentation aspect which I think is helpful. What I tend to do is smoke the meat, take it inside, and hand it to my wife because I don't know what to do with it in terms of sides, garnishes, etc. If it was just me practically everything would be a sandwich, lol.

@clyderichardson6475 2 жыл бұрын

Great helpful video!

@asipreshel125 Жыл бұрын

hello Jeremy tks for the instructions. Will be glad to know the operational te temperatures as the cooking time. Many tks

@german72079 2 жыл бұрын

Enjoyed the vid. Thanks

@danadams3465 2 жыл бұрын

You guys did very well together!!

@erniesmith4344 11 ай бұрын

Great video! Thanks

@Jaquelightning 2 жыл бұрын

Hey Jeremy I really like your videos. I have a pellet smoker and was wondering, since a true offset smoker give better smoke flavor to meats than a pellet grill. Do you think adding a smoke tube would help? I would love to see a video of a comparison of an true offset smoker and a pellet grill that has an added smoke tube to see if it makes any difference. I didn’t see any video from you on this. Wasn’t sure if you had any suggestions to improve smoke flavor with a pellet grill. Thanks

@bcsimon15 Жыл бұрын

Great video!

@mattc825 Жыл бұрын

This instructor is AWESOME!

@christfollower122491 2 жыл бұрын

Beautiful plating

@watsonrk1 2 жыл бұрын

If I remember right, the basic brine for smoked fish is 1 quart water to 1c sugar and 1c salt. Nice to see a change to brown sugar, deeper color on the fish.

@MrRatFinkster 2 жыл бұрын

Interesting comment about having a dry product vs. wet product for smoke to adhere to. I always thought that a bit of moisture on our briskets/ribs/shoulders helped with smoke.

@xavierabreu2364 2 жыл бұрын

Wow beautiful explanation bravo 👍

@langanct 2 жыл бұрын

ive been smoking salmon now for a couple years.... its sooo good and easy.

@Blazingstar75 2 жыл бұрын

great video, nice collab.

@RT-np5ws Күн бұрын

Explained brilliantly

@franciswarfield5248 2 жыл бұрын

Smoked salmon hot or cold my favorite food I love beets fixed in any way I will prepare this receipt very well done thanks

@colethompson7705 2 жыл бұрын

Have you ever done a full video on cold smoking? I would enjoy watching one if you have the ability of doing so.

@gv7756 2 жыл бұрын

Hey All I have a small pellet grill I bought on special because they are clearing out floor space for Christmas and got a great deal at Wally's world. But I added the side smoker box to it for cold smoking and I did salmon last weekend but not a long slow smoke due to time problems and last minute changes. I was really surprised on how well it did with the cold smoke box did on the flavor. I put a salmon fillet and a bunch of frozen shrimp for a few hours and the side smoker box really did a great job but just did the smoke flavor then moved to the hot side to finish it all off . And now way too long of a post but keep up the great videos

@fly1327 2 жыл бұрын

Finally some real BBQ ;-) Makes me want to enroll in culinary school.

@muffin70507 2 жыл бұрын

Thank you Jeremy!

@eviltweetsoffroad 2 жыл бұрын

Amazing video!

@DaveElls84 2 жыл бұрын

Hey Jeremy. There was a lot of discussion here about drying the meat vs leaving it wet. While I think it makes sense to dry meat to achieve the Maillard reaction (browning/searing meat for anyone who doesn't know), I'm not so sure about smoking meat and smoke flavor. In-fact, an article from Meathead regarding smoke rings suggests moisture on the outside of the meat helps with smoke flavor. Would be really interested to see your take on this.

@GadjetGriller 2 жыл бұрын

That was my question, I hear smoke sticks to 2 things Cold and Moist? Why do we spritz the protein? Not saying chief is wrong maybe just for Fish or Salmon?

@adamparisi745 2 жыл бұрын

@@GadjetGriller You spritz to cool down hotspots that are drying out. It should be targeted, not general, spritzing. And by the time you're spritzing anyway, smoke penetration will already have happened, during the cool portion of the cook.

@GadjetGriller 2 жыл бұрын

@@adamparisi745 Thanks I didnt know that?

@workingguy6666 2 жыл бұрын

@@adamparisi745 Dang. I've been spritzing the entire thing a few times for each brisket cook. They've come out better than when I wasn't spritzing, so I thought I was doing it right.

@adamparisi745 2 жыл бұрын

@@workingguy6666 You're Doing It Right my man. Spritzing the whole thing isn't a bad thing, it certainly helps. But the thing to remember is that it's cooling down the protein on the surface, it takes energy to evaporate the liquid you've just sprayed on it, and will thus slow cooking and evaporation of moisture from the meat. If you're targeting thin bits, daggy bits, corners that aren't quite rounded you're helping those bits to cook at the same time as the rest of the piece. You can certainly give an all over spritz for flavour compounds, but that's a different story. And the biggest takeaway is that Jeremy is the one that I drew a lot of this information from in his previous videos, so Thanks Dude! And go watch them, his insights into the science of BBQ are very relevant, informative, and worded in a way that you don't have to have a lot of experience to understand the principles. Understanding food chemistry, however, is an entirely different thing, which I guess is why he's going to Culinary School.

@-hilbert-1623 2 жыл бұрын

I make this all the time and people go crazy for it. Brining it for 4h to overnight already gives a great result!

@currentsupply 2 жыл бұрын

Awesome Video. I missed the cold smoking process, did you do that in the same smoker?

@toddstropicals 2 жыл бұрын

I make a dip/spread from my smoked salmon and it's so good, just a block of softened cream cheese, half cup sour cream, minced scallion or chives or shallots, flaked smoked salmon and cracked black pepper and a little salt to taste and lemon zest maybe. And it's good to go

@JDM_MSK Жыл бұрын

Nice to watch a master teaching the next master !

@jackstraw2983 2 жыл бұрын

Chef Bell is the man!!!

@ELVISRN1 2 жыл бұрын

great vid!!! I'd train under that chef anytime , OUTSTANDING CHEF.

@mattbrown7483 2 жыл бұрын

Awesome. Now I would like to see you do a smoked surf and turf with brisket and salmon, and try them together in one bite. I'm thinking a maple bourbon salmon and your brisket wrapped with smoked wagyu tallow.

@djaric 2 жыл бұрын

My mom loves salmon. I'll have to try this!

@paula.2422 2 жыл бұрын

Awesome video!!! Something that never shows up on my favorite bbq channels so thank you Jeremy. I'm from the west coast of Canada and I ruined many beautiful Coho salmon with so many complex brine recipes that simply didn't work 😑....then my fishing buddy's neighbor, an old timer, told us to stop wrecking our fish and how to use Demerera Brown Sugar and course kosher salt. Wonderful....btw, you'll know if you've rinsed off your cured fish enough if you rub the flesh with your finger and lick your finger...if it tastes salty, rinse some more. 👍❤🙏

@mfb6310 9 ай бұрын

Being pre-diabetic, I'd rather not use any sugar. Is it a must?

@ronsullivan132 Жыл бұрын

Never knew I had a University named after me. 🙂 Great information, will have to try this out.

@shawngillogly6873 2 жыл бұрын

Love smoked salmon from my time in Western Washington. This brings back memories of visiting smokehouses on the waterfront. And is Randy about to make an appearance?

@jeramyh9344 2 жыл бұрын

We used to Cold Smoke Salmon every fall. Catch them, cure them, smoke them. It was my favorite wild meat.

@jeffhruska8626 2 жыл бұрын

Thumb up to Chef Bell.

@tommywins17 2 жыл бұрын

Living in Michigan I’ve smoked a LOT of salmon, this brine recipe is almost identical to what I use. Dry brine is the way to go. I do add a tablespoon of black pepper to the brine, basically the only difference. For hot smoking I find 24 hours in the brine is usually enough but it depends how big the fish is.

@NicolasdeFontenay Жыл бұрын

Hello, I tried this brine mix and let it sit for about 26 hours but when I cooked it, it was way too salty. I feel like there's something ommited in this video about how the salt is cleaned. Is it really just a rinse or do I need to soak the salmon for a bit?

@ochrow Жыл бұрын

@@NicolasdeFontenayI know it's been a month but in case it helps they mention that after rinsing the brined filet he then soaks it in clean water for about 20 minutes to remove some of the excess salt from the exterior. Just checked and it looks like it's around the 6:20 mark

@NicolasdeFontenay Жыл бұрын

@@ochrow Thank you so much. I'm surprised it's just 20 minutes actually oO I will give it another shot.

@wiseguy5313 2 жыл бұрын

@madscientistbbq @14:35 you mentioned cheese. Do you have any videos on smoking cheese or cream cheese??

@wtipct 2 жыл бұрын

Nice! Just happen to be smoking Salmon today!

@Vile_412 2 жыл бұрын

Have you ever done a video on smoked beef knuckle? If I remember correctly, it's a leaner cut of beef... so maybe good for some smoked steak sandwiches?

@Anteater23 2 жыл бұрын

Can you make video about bbq rubs?

@skywave12 2 жыл бұрын

Just to make sure. Am Water brining 1part salt to 2 parts sugar. And came across this video. The species, and when it was caught. If ever frozen. Makes a lot of difference. Once Smoked just like a Marinate, the smoke flavor needs time to blend in. That is what I eat. Home cooking Rocks. Thanks for the Video to Teach others how to cook with the Covid times we have. We will prevail.