Making Smoked Salmon - From SUPERMARKET bought salmon sides

Making Smoked Salmon - From Supermarket bought Salmon sides
00:00. Introduction
00:16. Trimming
04:12. Salt Curing
07:42. Rinsing and Drying
11:17. Cold Smoking
13:15. D Slicing
14:10. Long Slicing
17:10. Packaging
17:55. Summary

I think you'll be surprised in this video.
Taking a humble side of supermarket salmon and transforming it into a properly salt cured and delicately oak smoked luxury is completely doable at home by following these easy steps.

If you have any questions about the video or comments, please leave them below.

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[davidh]

I learned about putting up salmon from new Russian immigrants to the States some 30 years ago, and I'm still working on my own techniques and tricks. Again, an excellent video. I'm a sugar man, both white and brown sugar in addition to the salt. I also add a lot of black pepper to the dry brine mix. I loved your salt sprinkle technique rather than my manual hand to fish sprinkle. All in all, I'm wondering how you will ever best your current methods. Wonderful job, now I have to do better! Thank you so much for sharing this. Ladies and gentlemen out there, curing salmon take a little bit of work, and time, but it is really so easy to do, and costs a fraction of store bought fish. Oh, and you don't need to experiment with a whole slab of salmon. Start with a small piece first and work you way up to a larger piece of fish once you are comfortable with the process. The salt cure: 24 hours is best, 36 is the absolute maximum.

[RonMarotte]

I have been waiting a long time for someone to share this technique and information. Well done! Thanks so much!

[douglasaldrich]

I normally hot smoke a maple-orange glazed salmon, 🤤, but seeing this cold-smoke process in such easy-to-understand detail makes me want to try my hand at it, too! Hmmm. Smoked salmon and cream cheese on toasted bagels. I can almost taste it!

[Sjallus]

Great vid! Thank you. Can you put the endproduct, the sliced vacuum on golden board in the freezer for some time?

[miffysmate]

We really enjoyed your demo at Delepré today. The salmon was delicious!

[aronmcintosh]

Got a side in curing now 😋 can't wait
Happy New year to u all and all the best for the new year 🍾🥂

[JohnSmith-fwdm]

Great tutorial! I used brine but didn't rinse or dry (I did leave it over night, though). I think that could be why the flavour was too smokey on the surface. When I cut a thin layer off the top it was OK. Next time I'll follow your instructions to the letter!

[AZD]

I’ve been doing it wrong. Thank you, you did a great job. I just got the Smokai today👍

[larrysowada]

What temperature do you cold smoke, that salmon looked delicious yummy Larry

[Carperama]

Thanks for the video. When or if you should ever use Pink Cure#1.

[Photomarklewis]

Just wondering why you didn't weigh down the fish while in the fridge overnight? Thanks

[Jaytoa]

You don’t use brown sugar in the brine?

[johnimray]

How long will they last after cutting?

[Corey-zgbc]

good grief - a minute and a half to get the salmon out of the package!!