I've been making lox for more than 30 years. A few points: Kosher salt is not iodized. The grains are also bulkier than fine table salt. Gram for gram, there is more "salt" in the table variety than the less dense Kosher. You wind up with a VERY salty, almost inedible piece of fish, AND it has a ghastly metallic taste to it. I made the mistake once. Never again! Next whisk(e)y. I like to pat the stuff directly onto the fish before the brine mix goes on. It is absorbed almost immediately, and evenly. I've used scotch, Irish, vodka, danish aquavit in the past, scotch is the best. You want smokey, but scotches from Islay are too smoky, Next, you use a whopping amount of brine! You don't need that much to get the same results, and again, more salt, more salty fish. I do a slightly more 1:1 of salt to sugar; more salt than sugar, and I split the sugar into half white, half dark brown. Your pepper proportion is great. Pepper helps preserve the fish, as does the salt, in addition to imparting flavor. Regardless, after the fish is fully covered, and less tends to give a better flavor and texture in the end, whatever is left, put it in a dark, air tight bottle, and save it for the next round. It doesn't go bad. Great lesson. I have to go now, and set up my smoker.

you are so right about the air drying, it forms a "pellicle", the dry tacky surface. Its what the smoke sticks to. Essential step, and another great video my man.

OMG bud looks amazing I love smoked salmon

Great vid man cant wait to try it. I dig the catch and cooks man

I’ve been smoking salmon for years, but I really appreciate the effort you put into this video/recipe. Haven’t ever used whiskey but sounds interesting🤓 Having a diabetic in the home, I’ve gradually reduced the sugar content in my recipe (to 1.5 teaspoons per 1/2 cup salt). Thought we would but haven’t missed the extra sugar at all. Thanks again for your efforts!

I love the catch and cooks 👍🏼 keep them up

yup trying this next. Great video

looks good

Looks amazing bud you have made me sooooo hungry now lol I am going fishing tomorrow to get some salmon lol 🤣

I have an older Traeger with P settings. When I fire it up I leave the lid open until the heavy starting smoke stops, takes about 5 minutes then put the lid down. Should be shorter time than putting the lid down right away then waiting for the spike and then waiting for to settle at smoke temps.

Just made this recipe, and I gotta say, this is an excellent recipe with an excllent outcome!! Thanks for sharing the recipe

Nice menu yum yum

Rain? In Washington?? Go on! That salmon looks good!

Love your videos

You are a good cook! Very careful with each ingredient and it shows the passion. Plus you know what you are doing and each step presentation it's cool to watch. Your deep voice it's calm to listen too. So much patience to wait hours to marinate them and dry and finally to cook them. Must be so good! :) A fresh fish is always a win!

Yes!!!

Like the vid so far

I personally use a yoder 1500.. I can tell that’s a real salmon look at the beautiful reddish color

Gr8 vid. You should try a cold smoke and see the difference!!!

delicious

Good looking boat man!:)

Ever use brandy ? Also what kind of whiskey did you use ?

Another great video keep it up

Good cooker brother, I’m chef too :)

How have I not seen this episode before?! Smoked salmon is ASMR for me…

Use kosher salt :) If you use iodized salt, it can add a metallic taste.

I just ate some vacuum- bagged smoked salmon I made last season (carquinez strait run) that got lost in the back of the fridge drawer. Just smoked and vacuum bagged. It wasn't bad, both my daughters liked it too so I know it wasn't just me. Probably 7 months later. Just sayin. Smell it first, if it smells good, try it, if it tastes good, don't even worry about it.

just remember to let all cooked food reach room temp before placing inside a sealed bag and then the fridge. both the condensation, and also the insulation effect of the colder outer layers of food in the fridge that keeps the center warm longer, will significantly increase its perishability. otherwise great job.

good video bro , I wonder if I can do this with any other fish ? tide lines

Insane

Love all your videos - I’m vicariously fishing through you. One question tho - that salmon looks like a sockeye to me. Dark red flesh, not pink like a silver … is that really a coho?

Whatever you do, don’t use fireball as the whiskey😂😂 cinnamon does not give it a good flavor

Are we talking American whiskey or a smokey Isla malt from Scotland. And, can you freeze the end result once it is vacuum sealed?

Please pick me, I love the Washington hoodie!!!by the way I love your videos I have watched almost all of them!!!

Alright life lets see how my trout does with jamison. Gotta try my new camp chef smoker yayah 😜

Damn that salmon looks like fire

Damn clean that smoker lol

Is that a Jeanneau 795?

Dang. It’s so weird not seeing you using your famous Danish Sea Salt

I keep learning from you sir. Please keep doing what you do. I also admire the fact that you carry a firearm for bears, cats and potential two legged predators as well.

Any ideas on how I could use a gas grill or charcoal type to dry it out? Or make shift hillbilly smoker lol? I am serious though

Black salmon hoodie merch.

Did you put sugar cubes or something in the whiskey? I’ve never heard of that?!?

Would it ruin it if you didn’t wash the brine off or would it be an overload of flavors ?

Can use a straw to suck out the remaining air to pretty much vacuum seal your product

Why was the salmom salty ?

I am new to the world of smoking so I'm reaching out to try new things. One thing I heard on another video was to dedicate a smoker to fish because everything you put in it after will have a fish presence. Do you have any incite on that?

Kosher salt is pure and clean, other salts have anti caking ingredients or iodide

I'll let you know how it tastes on salmon from the Kenai River. :) Grams? Are you sure you made this yourself? Who uses grams in the US? We use 3 cups Brown Sugar, 1 cup Kosher and 1/4 cup pepper up here. For an interesting kick, try it with 2 cups Brown Sugar, 1 cup dried Molasses, 1 cup Kosher salt and 1/4 cup black pepper............That's MY secret recipe. It gives it that "whisky" flavor.

You probably could put the glaze in a spray bottle.

Let’s say I want to do 50 lbs what’s the ratio trick you use ?

Interesting how some people r worried to about the smoke being too cold when cold smoking. Or smoking it for too long. I smoke mine for 25-30hrs at 50-60° and still dont know someone who can beat my recipe

I gotta know....what kinda whiskey did you use ?

How did 1000 gs of brown sugar turn into 500 gs?

A better way to take out all the air in the zip loc bag is to zip it not all the way at least to have a hole big enough to put a straw in there it’s a better and safer and faster way to do it without using a machine u may suck up some juices but it won’t hurt lol

do an episode on removing pin bones from a fillet lmao i cringe at the bones lol

The only difference with the regular salt and kosher salt is the granular size that’s all

I’m bout to get a new camera and northwest fishing secrets is it OK if I do fishing videos like you

Back in the day when you didn’t use danish sea salt.😂

Bourbon?

Geezus like 3 days of prep from start to finish..

You didn’t take pin bones out

Send me some of your whiskey smoked salmon for me to try , and I'll tell you if it was worth all that extra effort ? L O L , It sure looks delicious !!!

Gram conversions anyone? :-)

A

all it s great .except the cup of weski that it forbidding to drink it as i m Muslim men ...but i love solemn fish meal

1st

The whiskey flavour is marginal if any at all. Just sip it while your making it and don't waste the money.

My man put 303 grams 😂

Great video and thanks for sharing, but I don’t consider pellet stoves to be smokers! Traegers suck use real fire real wood otherwise you’re smoking food with sawdust from pallets and scrap wood! Yuk!

The rinsing is not really necessary.

That knife doesnt seem to sharp.