Coldsmoked salmon with Weber coldsmokegenerator

how are you welcome back to my youtube channel um I was thinking of making a new video of course I'm doing it not right now but um I have some Charlotte now thinking of what what to make because I think a lot of things that I want to do has already been done so many times and it's limited how many versions of a hamburger or a pulled pork you can make so today I bought myself a cold smoke generator from new thing from Weber use sawdust also bought some some of that very small purse orders beeps good smoking dust so I was thinking what is it that we have here in all that we can do really good of course smoked salmon so that's what I'm going to do I'm going to cure a fillet the side of our salmon then gone cold smoked it alright here we have a nice piece of salmon first of all that I remove the bones so if you take your fingers and just feel this way you can feel all the bones it is important to just get them out take a plier just drag them out just like this you don't want bones when you're making smoked salmon it's very important that you use the how you think of the hygiene because when you're cold smoking you're not using any temperature at all so you don't want any extra bacteria in your food that you don't um you don't want there okay time to cure the salmon use a mixture of salt and brown sugar 1/2 cup of salt and same amount of brown sugar half a cup just mix it makes it good brown sugar was a bit packed so I have to crush it back into more finer consistency sugar you can also use white sugar if you like brown sugar gives a much better taste and this salmon fillet I have the skin side at the skin is on so it's it the skin is down I only apply all this mixture of the sugar and the salt on the meat side on the flesh side okay I think we're good generously amount and a good coating how about the mixture when I when it's done I'm gonna wrap this in in some plastic foil and then put it in the fridge overnight okay now I'm going to put some plastic over this this trade and then I'm going to put it in the fridge Raider when doing this if you are going to smoke us out on there it's very important that we think of hygiene all the kitchen tools you use has to be very clean wash your hands wash anything because the process of cold smoking doesn't it doesn't cook the ingredients you want a smoke up you know there's no high temperature we don't go over 25 degree centigrade so the the hygiene is very very very important so please please bear in that that in mind or else you could get very sick because the bacterias you can get in fish is not good okay it can be actually a very unpleasant experience to have unwanted the growth of bacteria in your in your vision okay let's ham have a look at this old smokey generator seen dozens on this on on eBay never a keyboard and then our saw that they were has a cup of big one so let's unpack all right much this is it absurd for the squeaking my dog is playing with it a toys okay looks a nice has on the metal a mesh on the sides fill it up with in this sawdust and hide it here supposedly it's gonna burn generous not for these and ours one fell out okay let's go filled with smoke Colt mocked in rate with smoking dust really duster takes a good amount actually I'm surprised trying to get us even layer as possible not to overfill it okay let's see if you can they get this ignited don't try this one okay it's been ignited started right here as you can see maybe um the smoke started to come up I think I'm gonna put a little let the smoke just develop a bit before I put the fish off before smoking okay it's time to put the fillet on the salmon on the smoker looks like we have a good ignition on the solo on the smoke dust lay it over here okay now you just have to wait I'm not sure how long this will take but I'm guessing at least five six seven hours I guess so be patient okay just past the six-hour mark the smoking goes very well it's got a good texture and I think I'll give it a just a few more a couple hours more as you can see I think we are about that cosmic generator that is a cool thing it's perhaps turn once so at least we have five six hours more I think it's good cool right we're are 9 hours into the smoking have a look at this have a look at this it's absolutely fantastic look at that color look at that color I look forward to taste this me okay just pull the salmon out of the Cosmo Canyon process I'm gonna let it sit here going to cut it in a half vacuum and we go for tests okay have a slide up a few pieces of this this is not summer want to give it a test oh man this is beyond my expectations this was absolutely fantastic well this sum this is something if you have a cosmic generator if you like cold smoke Salim this is something for you got to try this you gotta try this it was absolutely fantastic all right that was the smoked salmon smoking process took about ten hours the very smoke generated were very fine when I got it ignited the flavor of the the beech wood sawdust or smoke dust was brilliant it's very good so hopefully I'm inspired and hopefully you learned something today and please do try this and please comment peace send your results and yeah even any questions just ask so please subscribe please come back and thank you for watching just from Norway

Channel: Elton's BBQ-pit

Views: 112,922

Rating: 4.7354331 out of 5

Keywords: smoking, salmon, coldsmoked salmon, weber coldsmoke generator, how to smoke salmon, Norwegian salmon, Weber smoking, Eltons bbq, Norway, Norwegian bbq, recepie, grill, Coldsmoke, How to, Weber, weber grills, weber one touch premium, weber one touch

Id: 6uHl0lkDa90

Length: 13min 31sec (811 seconds)

Published: Sat May 21 2016