Cold Smoked Salmon on the Pitboss KC Combo | How to make Lox

[Music] hey guys welcome in to this episode of smoking with the smiths i'm cody and we're here today to make locks or cold smoked salmon so this is a pretty long process it's going to take us a few days but this video will be able to show you how to do it in just a few minutes so first we got our cut of salmon here and the first thing that we're going to have to do with this is cure the salmon we want to cure it so that we can get as much moisture out of the inside as we can and it's going to help to preserve the salmon so it won't go bad while we're smoking it or we want to be able to cure it and get it dried out and able to do that you are going to need two things and that's sugar and salt equal parts of each of these will get mixed together and we'll sprinkle it down on the salmon to cure it for every pound of salmon you have you want to use a quarter cup of each ingredient so we're we have a three pound fillet here so we're going to use three quarters of a cup of sugar three quarters of a cup of salt and we're gonna mix that together and get this salmon cured so we've got our saran wrap laid out here on a cookie sheet and what we're gonna do is we wanna make sure both sides of this salmon get some cure on it so we're going to sprinkle down about half of the cure onto the cookie sheet right here so we're just going to put that out like that and now we are going to put our salmon on there and we're going to put it skin side down all right and then just go ahead and sprinkle the rest of the cure on top [Music] you want to make sure to cover everything because you want the cure to soak in or to soak out as much moisture as possible so just kind of pat it around make sure you're covering every inch of that salmon [Music] including the sides don't forget to get the sides [Music] alright so once we got all of that cure spread all around our salmon we're gonna tightly wrap it up here so we're gonna bring our saran wrap around and then over the top [Music] now that we have our salmon cured and wrapped in saran wrap we have it on our cookie sheet and we're just going to put it in the fridge we're going to leave it in for 24 to 48 hours so that it can suck the juice out of that salmon and the cookie sheet is very important you don't just want to lay the salmon in there or you'll have a mess to clean up later so make sure to put your salmon on that cookie sheet and let it in the fridge for 24 to 48 hours and we'll see you in 24-48 hours so it's been about 44 hours since we've started curing our salmon a lot of oil has run out onto this cookie sheet and one thing i did forget to mention the other day when we put it in the fridge you want to put some weight on the salmon as well to help really get those juices out of it so we're going to get these i just use this container with some beer cans in it we're gonna get this off of there and then we're gonna unwrap this salmon and get it inside we're gonna rinse the rest of this cure off and then we're gonna get it on the [Music] smoker okay so you want to give this a good rinse because if you would smoke it with that cure on it's going to be way way too salty so you just want to rinse all that cure off make sure you get as much of it off of there as you can and then move it back to a clean cookie sheet [Music] got the salmon rinsed off packed it dry and now we're going to let it sit in the fridge for a half an hour so it can form what's called a pellicle or what it is is it's just gonna get a little tacky on the outside and that's what's really gonna help that smoke flavor stick to the salmon our salmon has been in the fridge for half an hour it's starting to get that tacky feel to it so that uh it's called the pellicle the smoke will stick to that and help give it that smoky flavor the weather today is not necessarily cooperating with the fact that we want to cold smoke this salmon so it's a little warmer outside today so what we're going to do is i filled a casserole dish with ice and we're going to put this grate on top of there and then the salmon on top of the grate it'll help keep the temperature of the salmon cool so that it won't spoil out you know outside and but also it allows the smoke to still get to the salmon so be able to keep the salmon cool and be able to smoke it at a safe temperature okay so we already got the smoke tube going inside the grill here so we're just gonna slide this right in [Music] close the lid and now that smoke tube will burn for probably about eight hours i have it extended to the full length that it can go we're gonna smoke this in total for somewhere between 18 to 24 hours so i will have to refill the smoke tube a couple times but 18 to 24 hours for this salmon to cold smoke and we'll be back to check on it later [Music] [Applause] all right so the salmon uh you can see our salmon is done smoking our smoke tube is burned out and we are done with the process we've spoken it for 22 hours and we'll give you a look here what it looks like and it's definitely looking good definitely ready to come off the grill and we'll go ahead and slice into this and show you guys how to cut it and all that stuff [Applause] okay so we got our salmon here on the table and we are now going to slice into it to do that we're going to start down at the tail end here and just work our way up just kind of slowly uh coming in at an angle here to get some nice slices so the stuff down here at the very end is probably a little tough and we probably have to cut it away [Music] all right so i'm finishing up cutting up this salmon but i just wanted to show you guys a little bit here uh just these nice thin slices uh perfectly smoked through there and these will go great on a bagel with some cream cheese or uh on a piece of toast or whatever you want to eat your your cold smoked salmon on so make sure to like and subscribe to our channel so you don't miss any content until next time we'll see you then [Music] you

Channel: Smokin’ With The Smiths

Views: 13,042

Rating: 4.8249998 out of 5

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Id: PQdfv31q4oM

Length: 8min 23sec (503 seconds)

Published: Sat Nov 28 2020