Nicely done, and very well-organized instructional video. Now adding the cold smoking coil to my Christmas list

Bro that looked amazing… I never knew it was that easy. I can’t wait to try. Thanks a lot for the tutorial you’re the man Brother. 💯💪🏿

Great recipe! I often do a hot smoked salmon that my guests rave about. I’ll be trying this next. Thanks for sharing.

Awesome! Thanks for your share. Really like how you simply do things with a small weber kettle. No need for huge 1000 buck sofisticated smoker!!

Thank you for the info!

This is really awesome! Thanks for sharing! Been looking to learn how to make cold smoked salmon. Definitely gonna try your recipe this weekend. I have a feeling it'll be... Just Like Heaven!

I love smoked salmon 😋 Thanks for showing how it's done!

Great job on the video!

love this

That looks so nice!

great video quality and recipe :)

Great video

This looks awesome great work

I’m in the middle of dry salting some larger trout… going to probably kipper most of them but might experiment cold smoking one (it’s been a while) …the book i’m using has an alternative Scotch rum sugar cure… after dry salting one day, wash off then a 6 hour “drain” or drying off time in fridge with nothing, then olive oil for 6 hours, wipe off with rum, then apply brown sugar 6 hours (minimum) …wipe off , apply oil then 6 hours again (I’m actually at 14 because of schedule) then smoke.

Look very nice

Just like heaven, nice.

Looks sooooo good😮

Wow !!! 🤩 😯

Been wondering if possible at home. I like hot smoked (kippered) but this will be great addition. Like your music choices btw. Subscribed to your channel man. Hope to see more.

Here's a great trick, if you put some weight on the salmon while it's in the cure your resulting product is called gravlax . It doesn't need any further processing (other than the rinsing and air drying) and is delightful. Great for those guests that don't care for the smoke flavor.

I think I’m gonna give it a try

Hi there, just wondering if that alufolie will stop the smoke to penetrfate from under need,or its fine like that? cheers,Frank from Down Under

I was going to make this so much work haha

Amazing! I’m so hungry now! 🤦🏻‍♂️

any chance we could get the recipe for the bagel sandwiches at the end? They look awesome

This is great! I'm going to try. Can you help with details on how to store it and how long it will last in the refrigerator?

Excellent recipe! I was wondering, how do you make the final product less salty? Thanks!

Greatings from Naugatuck thanks for the video and the shout out to Tonys im gonna check them out.

1:52 beautiful version of The cure, where can i find it? great recipe, thanks for sharing.

After watching this, I'm going to Costco to get some smoked salmon. I will be trying this one day soon though.

I want to to try this because I don’t consume sugar either. I hope I can do this on a stove top smoker.

The Cure 😂 phenomenal

Hi, I’m interested to try this, may i know after we make this smoked salmon, if I vacuum sealed and keep it in the fridge (-20c degrees), can it be last long up to 1 year? Thanks🙏

hi there, I like that your recipe doesn't have sugar in it. I wonder why do we need to rinse the salmon after the first rub? Can I just leave it for 2 days instead? Thanks!

Nice

Dude, this is great! I'm doing this, only thing this...only thing is where do I find ocean caught salmon in Georgia? I'll find some somewhere. Thanks for the instructions and recipe.

I found that cold smoke generator on Amazon... But they have 8" and 13.7". Which did you use?

A few other vids insist upon a weight press upon the salmon during the curing phase but, also their cure sits for far less time than yours. By chance, is the use of the weights expediting the curing process? I am keen to know! Wholly sensible to see that you apply a cure a second time. A proper smoked salmon is pure bliss

i agree tis a zester

Just going to send it. 😂 subscribed sir

Is cold smoked still considered Raw? Or the smoke is actually hot but not really hot so it is cooked.

Looks amazing! After watching your video, I tried doing it myself. However I used wood pellets and pellet tube to cold smoke it. The temperature was very low as it should be but when after about 10 to 12 hours the salmon looked like it was hot smoked. Any idea on why that might have happened? Trying to see what i need to do different. Thanks!

can you please post a link to your amazon smoker?

Wow I want to make this! Can it still be done if I just use a pellet smoker on low?

Scribed just cause of your intro

How long can you keep the salmon once it has been cured and smoked.

Hi, I have a question. How many hours with salt day one and day two. I did it 24 hours and again 24 hours, and the result was beautiful but too salty on the thinner parts and salty in general. I used the same salt as you and I wrapped identical. After first day came out a lot of liquid after cut the wrap, maybe I need to wrap it and open holes to drain? or less hours?

what is the best way to store the salmon after the cold smoke?

what about folks who don't have an outdoor grill? Awesome recipe none the less

After cold smoking, is it better to wrap the entire salmon and thin slice as you go or slice and wrap in small batches? I ask as someone who uses each salmon over 2 weeks and by the end I’ve mostly jerky 😮

Can the salt & the ingredients be reused for the second, third & forth time?

Cook and set hooks.... Subbed!

Proud and hungry

i finally did cold salmon using your marinate, but never made to smoke after 48 hours i slice it we start eating in bagel so good thanks

Tried this but my smoker kept turning off and not burning any tips

Help, I've got a premade (it seems), it says cold smoked artic char from the market and I don't know how to safely prepare and consume it. I've for now stuck it in the freezer where it's been for about 4 hrs now. Do I just take it out and it's ready to eat or do I need to cook do other things to it?

What temperature would be inappropriate to do this in? Is 30° Celcius too much?

Ahhh yes, Very hiiigh society LOL. Looks fire!

can I use pink salt?

If you don’t have a big enough vacuum sealer, then use a vacuum bag for putting clothes in and use your vacuum to suck the air out. not perfect but it works 👍😀

Do you wash the fish before applying the cure, to remove germs and any contamination happened before buying the fish?

I wanted badly to make my own smoked salmon but after watching this video I realized I have to spend 50 dollars and wait 4 days, so will I still make it?? Yes! LOL

How many salt and Sugar?

I started cold smoking salmon after getting a tour of a smoked salmon facility in Norway. I never knew how easy it was until the Norwegian gentleman giving the tour explained it. Now we NEVER buy smoked salmon from the store. Doing it yourself is cheaper and better! Tip: if you can get your hands on Coho Salmon, DO IT.

If I make 2 slabs of salmon can I keep it in freezer for next time

Is there a trick to getting it real "jucy" every time I had tried it the salmon turned out very dry and tough. Wasn't appealing and taste was alright at best. I've had properly made smoked salmon and it was the total opposite but I'm not sure what I did differently. Also can you use say frozen salmon from the store? Buying the fresh unfrozen salmon tends to be really expensive

This guy: this doesn’t take too much work Also him: it takes 2-3 days to prepare

@2:04 are you a magician?

Is cold smoked salmon considered as raw?

It's called a mirco plane because they were first used on wood. Look up the company's history.

the cure lmao

Stick to wild caught for best results!

I never eat farm raised fish or shellfish.

OMG all that salt - last time i tred something like this it was way too salty (yes I rinsed) and yiu salt it twice ????? This is like baccala (salted cod )

I'm Swedish. Sort of where smoked salmon comes from... This is painful to watch. Holy COW!

I wish people would stop curing everything with sugar and dill

Music killed me… had to shut the video down

3-4 days?? i needed 3-4 minutes

You lost me when the Music started

when the meat of your Salomon start seperating,... it;s getting old

Okay you got me until you had to rinse the salmon and put the moisture back into it 🤦‍♀️

Too much work. Buying this smoked.

You washed away all your flavors and added moisture back to the salmon. Then threw it in the fridge to crisp up????? You could have just thrown it in the fridge for 24-48 hrs and it would have crisped over. From a Canadian that knows about not store bought salmon