Cold Smoked Salmon AT HOME | Fat Finger Foods

what is up guys today we are cold smoke and salmon shout out to trade coffee for sponsoring today's video as soon as it hits below 50 degrees we're cold smoking something so today we're going to be cold smoking our salmon we're going to be doing two just to get two out of the way because we love salmon so much but we will also give you a recipe for just one fish as well you're going to need two salmon fillets some sugar some salt and some water this is the most easiest recipe some of you guys might not wanna do two pounds two pounds six pounds of salmon here's a basic recipe just for one salmon so you'll need one pound of salmon one liter or quart of water 211 grams of salt and 92 grams of sugar here we have our six pounds of salmon when we were purchasing these salmons aren't they beautiful look how beautiful they're beautifully trimmed there's a few pieces that we don't like but after their cold smokes will cold smoked we'll trim them up but we made sure that they are about the same weight because whenever we soak them into the brine the product will come out almost the same we already pre-measured all of our ingredients we pre-measured our salt and our sugar and our pink salt right here this is optional it's cure number one you do not have to use this but we are going to be using it today now we're going to whisk in all of our pre-measured salt and sugar and our cure number one and we're going to whisk it until the water turns clear and then we're gonna put in all of our stuff [Music] we're definitely gonna have to get a bigger bucket for our brine because this one doesn't look like it's gonna hold both of the fish as well so we're gonna get a bigger bucket this salt water replaces the actual water in the fish and it keeps the fish moist not all dried out like a dry brine would we've tried both of the recipes and we actually prefer this one over the dry brine but the dry brine is actually really good as well but this one's our favorite so now we're almost getting there we want to make sure that this is clear i know my mom does a fish similar to this she doesn't cold smoke it but she does a fish where the she puts actually a rock on top of it that's like or her standing mixer and it sits on the counter our brine is pretty clear there's a few salt pieces down at the bottom make sure you get as much of it melted as possible i think ours is pretty good and you as you can tell this is what we're talking about it's clearing up and it looks good most of the stuff is melted but you want a lot of it melted so now we're going to pour our brine into another container because i think that if we put our both of our fishes in here it's not it's going to overflow so we want all this brine for both of the fishes let me grab our little bucket this is the bucket that i have i just had it laying around and washed it up and i'm gonna grab our salmon and we're gonna do skin side up and it's all right if the meat the fish is a little bit up the walls right here it's totally fine just kind of push it down as much as you can and then we're going to get her a brine and we're going to pour it over make sure that your fish is not on top of each other and make sure each piece is under the water because you'll see your fish it's going to be floating up and we want it under we're going to get our plates we're going to start from the back you might need multiple plates just to make sure that the fish is underneath the water yeah i'm going to grab one more plate let me grab one more plate for this side i'm just going to put this plate right in the middle right here so it really gets this fish might have to move it actually this should work should work there we go perfect look at this now the fish is ready to go into the fridge it's going to be in the fridge for about two hours while this fish is brining shout out to trade for sponsoring this video forgetting to get coffee and running out is the worst with trade freshly roasted coffee arrives at your door on demand trade allows me to enjoy over 400 fresh coffees every month from america's top independent roasters it's super simple first you take a quick quiz that helps pair you up with some of the best coffees in the nation your coffee is roasted on demand ground the way you like it and delivered straight to your door in compostable packaging each coffee comes with a qr code that you can scan telling you the best way to prepare the coffee and also letting you rate the coffee once you've tried it trade is giving our fans 15 off the first three bags when they sign up using the link in the description below trade guarantees you'll love your first coffee but if you don't they'll ship you out a different bag for free stop settling for a staple grocery store coffee sign up today and get 15 off your first three bags give the coffee lover in your life the better gift of coffee this holiday season with a personalized coffee gift all right so it's been two hours and the fish is all done i'm gonna take it out take these out so what we're gonna do we're gonna take the fish out or we're going to rinse it off make sure that your fish doesn't stay in this brine over two hours because the longer it sits in the brine the saltier it gets this fish is so beautiful as you can tell the color of it changed it became a little bit more tougher wow this fish is just so firm all right let's rinse it off and be gentle don't go crazy we don't want it to get destroyed i don't have to do anything crazy just rinse it off and let's put it on the drying rack so the fish is ready to be put into the fridge for another hour and then after the hour it will be ready for our cold smoke [Music] we're ready to start our smoker we're using amazing smoker and we're going to put this pellets right in here this allows the smoker to go from 8 to 10 hours i'm going to fill this up so you don't want this directly underneath your fish you can use this pretty much with any grill you have we're going to use this box the heat is gonna and the smoke is gonna go in through this hole into this area so this is where we're gonna have our fish and this is where we're gonna have our amazing smoker right in here we're gonna light it until you see the flame it's going to take a few minutes to just keep lighting it up right there that's perfect all right so we're going to let this burn and we're going to go get our fish that last hour that we had this fish in the fridge as you can tell there's this beautiful shininess to it usually the smoke sticks better to the fish when you allow the fish to sit in the fridge for about an hour so now we're going to put the second fish onto our smoker and then we're just gonna trim our fish oh actually this one fits good we had to trim this fish a little bit so it can fit better oh this is just the perfect smoke once you see that slow and steady burn that means that it's ready to be placed in the smoker let's place this into our smoker i'm just going to set it right here we're gonna have all of our dampers open so we have really good airflow and we'll see you guys in 24 hours [Music] so it's been about 20 hours since our fish been on the smoker we actually around 4 am filled this up and it's already halfway gone let's get our fish off the smoker look how beautiful it is i'm gonna pull this just one of them off for now look at that yum let's go cut into this sucker i'm ready to put this on a bagel with cream cheese let's go i'm ready to slice up our smoked salmon so you're gonna need at least one knife or i mean i have two so the knives have to be really really sharp there's a technique to cut smoked salmon to get that paper thin i doubt you want to be chewing on a thick piece of smoked salmon so what you're going to do the tail is usually the most driest part what you're going to do you're going to have i'm right-handed so i'm going to have the knife in my right hand and i'm going to place over my left hand on top of the fish like that you want to place your knife about five to six inches away from the end of the tail and then what you're going to do you're going to start slicing make sure that you can see your knife when you slice so these first few pieces are going to be a bit dry usually you don't eat these you put these in like cream cheese or on top of pasta and then you can just swipe them right away like that and then what you're going to start doing you're going to place your hand back over like this and then you're going to start slicing and don't worry if you don't have like the perfect pieces at first you'll get the hang of it so these are what i'm getting right now but i'll get better so place your hand back over i'm going to crisscross your knife i'm right handed so it's going to be underneath my left hand and then i'm going to keep going through make sure your knife is very sharp look at that beautiful piece okay we're going to back up once you start kind of feeling like you're hitting the into like the skin piece you can start slowly scooting back it's very important for you to see the knife through the fish um because the thicker it is it's it's not that fun to eat you also have these darker meaty pieces you can cut those out but we don't you can the way you usually cut them out you can go place this and then you just put like a little triangle if it really bothers you you can cut it out and then you just take that out but to tell you the truth there is no flavor difference at all i mean i i haven't noticed any flavor differences so let's keep cutting our fish i'm gonna slice all of it and we'll get back to you guys [Music] right here look see you see right here your fish is starting to get a level you like it's more even so you get like these bigger pieces right here over here look at this beautiful piece right here i have my two pieces here this is the way we package it up and i'll usually fold this and i'll put another fish right on top like this and then we'll fold it up so it doesn't all stick together and then i'll put another big fish right here kind of spread it out a little bit and then we put a few parchment papers on top of each other and then we'd slide it into our food sealer bags which are life savers they save so much food we're not wasting food we're not tossing food out and then we'll package it up in one of these food sealer bags like this and then we'll seal it up and then place it in our freezer and then we also use these meal prep things for our smaller pieces so we keep these in our fridge ready to go for breakfast lunch or dinner um yeah that's about it and let me try one of these i mean i've been trying out all this time but they're i want a thinner piece like these right here these pieces i don't really like to eat these these are the very very top of the fish they're very smoky and shiny so the more you slice into the fish the yummier it gets it's not too smoky but let me cut this one right here let me see this that's really good this might this literally my favorite just right it tastes just right the smoky the it's not over salted it's it's just like the perfect perfect um smoky flavor for sure for sure it's i wouldn't say it's like you're inhaling smoke it's perfect [Applause] thank you guys so much for watching this video make sure you like and subscribe to our channel and also make sure you follow us on instagram to see the behind the scenes and see what we're up to and thank you so much for being a fat finger foodie we'll see you guys at our next video shout out to trade coffee for sponsoring today's video

Channel: Fat Finger Foods

Views: 36,017

Keywords: cold smoking, cold smoked salmon at home, cold smoked salmon, how to cold smoke salmon, cold smoked salmon big green egg, cold smoked salmon on pellet grill, curing salmon, salting salmon, cold smoked salmon recipe, cold smoking salmon, cold smoked salmon recipes, cold smoking fish, cold smoking with pellet tube, amazen pellet tube smoker, amazen smoker maze, cold smoking salmon youtube

Id: mER0XYBwCLU

Length: 15min 16sec (916 seconds)

Published: Fri Dec 03 2021