Cold Smoked Salmon
Chef Tom walks us through the process of curing and cold smoking salmon, which is perfect on bagels, in soups or all by itself, in this video for Cold Smoked Salmon.
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Full recipe: https://www.atbbq.com/thesauce/cold-smoked-salmon/
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Très très bon Chef Tom!!!!
You are a handsome man (no homo)
Does this taste really salty?
Great video Brother.
Jesus, it must’ve been so cold that day.
Super nice video. Thanks
Beautiful recipe Chef. I cold Smoked some cheese lat week and have been wanting to try salmon. I appreciate what you do for the community. ?
great quality of vedeio and smoking salmon possession. I like it.
Hi im from Finland and wanted to ask why do you put so much sugar in to the cure? Usually 60 salt 40 sugar is enough.
Also that bagel really looks good we some times do serve them in my place, but those small cucumber bites would just get me fired my job lol
is there a way to do his on an offset smoker or a Weber grill?
So this isn't possible on an offset smoker?
Great video! Thanks
Chef Tom, you've rekindled my passion for BBQ…so much so that I gave my son my propane grill and bought a Yoder with options and seasonings. QUESTION: do you have a recipe for smoked tuna? Similar to salmon? I fish the Sea of Cortez (Cabo) frequently and would love to smoke some tuna on my new grill. Keep the recipes coming!
I was about to try this , but after reading this article I’m quite hesitant.
https://amazingribs.com/more-technique-and-science/safety-and-health/cold-smoking-meats-dont-do-it
Isn't the smoking time too short? It seems short when compared to the times you see on some other recipes…
Is it the curing process that kills the bacteria? I love salmon, but have always had it cooked.
I too want to know what that hot plate is. Great video as usual!
Another question! I just finished slicing mine. I could not find anything that wasn’t farm raised other than sockeye. Maybe it doesn’t have the fat content that it needs. Mine came out more like jerky than the smoked salmon I’ve had. Fairly dry, super salty, but a good flavor. I followed your recipe exactly other than the type of salmon. Any suggestions for next time?
What brand and model is the induction hot plate?
this looks so delicious!
HI! Thanks for the awesome video. In your printed recipe, it states to toast the anise, but in the video you do not. Which method is correct?
I want to try this. My husband always smokes salmon for me, but it isn’t the cold smoke. The last smoked salmon he fixed was delicious—I love it with cottage cheese.
Thank you Chef Tom! I have always wanted to make my own smoked salmon, now I know how! What would you do differently in a grill that does not have fans to blow the smoke from the cylinder smoker?
I need that bagel right now!
It was a pleasure meeting you in person after watching all of your vids for years, from Japan to New Mexico to Kansas to finally KC. Keep the recipes coming.
You should do Biscuits and Gravy