Відео

Ultra lazy not removing the bones. Going to all that trouble just to deal with bones when it's prepared for the table. Pliers? There are tweezers as it were specifically for this. If you are deboning a fish then debone it. Otherwise it's called half A.

Finally I have found someone who smoked fish like my Mom. She learned from the local Native Indians. Best stuff out there. I have to try this!!!

Great Explanation and Recipe!

That’s dirty smoke. It will turn your meat bitter tasting. Need clean smoke and it’s a blue tint almost clear

Great job on the video

Dog is just licking the shit out of the fish on the ground 😂😂😂😂😂😂

Since moving to Florida from Oregon I pretty much rely on fresh store-bought Atlantic salmon. Have some brining now. Used to fish the steelhead run every year on the North Umpqua River. One of the FEW things I miss about Oregon. Kate ruined it.

My favorite part here is the dog licking the salmon on the deck behind him! Haha

12:02 “come down catty wampus it might leak” Haven’t heard that term in awhile!😂

Them colors and head is some of the best eating throwing away some good eating

Straight to the point. Great video

Awesome tutorial, the best!! Thanks for sharing! Now, it would be awesome if you can just teach me how to catch em - lol

Just simply the best smoking job

I just have to agree with previous comments that this is an excellent tutorial on smoking salmon for anyone new to the process. This basic procedure is fool proof! With experience one can learn personal preferences, based on the species of salmon used, the size of pieces, ambient temperatures, and other variables. Example: I like to brush on maple syrup, instead of honey at the end. I'm certainly going to try his dry rub recipe!

I see that Washington apple box back there! You must be local

Every one makes the best even me but I can prove it I was taught by auld tosh whether it’s true or not. He used to smoke the queens salmon in Scotland now bear in mind he liked a wee dram and he smoked a lot of kippers in new haven Edinburgh Scotland in new haven

Wow I've watched hundreds of of smoking videos however this guy is a Master don't waste your time watching anything else. THANK YOU!

Umm worse video on UA-cam. doesn't tell you squat

Nothing explained or no details how it works just same like slide show presentation poor video.

Thank you for sharing! Very Informative!

Link to buy

Best video how to smoked salmon ever

Comment #900 I just had to. Great tips thanks for taking the time to share with all of us! Love your passion. Tight lines

The entire time thought he was saying "Little Cheap" smoker... lol

Beautiul zabardast

"and tighten the lid just as much as you can tighten it." That actually contradicts instructions from the National Center for Home Canning which suggests no tighter than what can be done with 2 fingers and a thumb. The air inside has to escape during canning, in order to leave a vacuum. Overtight=no seal.

iI had a small 2 burner gas grill i would roast a 12-13lb turkey using applewood or mesquite chips that i would soak 4 or 5 hours. Divide into 2 foil packages after draining well and would wrap tight in foil and pierce in several places with a knife tip. Preheat both burners on high, lid closed, 15 mins. I would have turkey rinsed, dried, seasoned, stuffed with a 1/4d lemon, and stalks of rosemary, sage, Italian parsley, thyme....a quartered onion, garlic cloves and legs tied. Stuff large cavity and a also the large flap of skin i wpuld put remaining mix in and toothpick the skin closed. Rub outside with olive oil. Pepper well. Remove rack. Turn off 1 burner, 2nd burner lowered to med, and place 1 package foil on flame side. Replace rack and put a v-rack on the side with flame off. Turkey, breast side down, on v-rack, 1 hour. (Begin timing when smoke begins to appear seeping out of closed grill.)With another person handy, life off turkey and v-rack. Flip turkey breast side up. Add 2nd foil pack to flames. Close lid. 1hour and 15 mins. Turkey will be mahogany, juicy. Let rest 20 mins. After turkeys original use, it will make the most magnificent stock for chowder you have ever had. We first did this on a day in February, in Massachusetts, it was gently snowing outside and it drove the neighbors insane. Enjoy.

En i had a small 2 burner gas grill i would roast a 12-13lb turkey using applewood or mesquite chips that i would soak 4 or 5 hours. Divide into 2 foil packages after draining well and would wrap tight in foil and pierce in several places with a knife tip. Preheat both burners on high, lid closed, 15 mins. I would have turkey rinsed, dried, seasoned, stuffed with a 1/4d lemon, and stalks of rosemary, sage, Italian parsley, thyme....a quartered onion, garlic cloves and legs tied. Stuff large cavity and a also the large flap of skin i wpuld put remaining mix in and toothpick the skin closed. Rub outside with olive oil. Pepper well. Remove rack. Turn off 1 burner, 2nd burner lowered to med, and place 1 package foil on flame side. Replace rack and put a v-rack on the side with flame off. Turkey, breast side down, on v-rack, 1 hour. (Begin timing when smoke begins to appear seeping out of closed grill.)With another person handy, life off turkey and v-rack. Flip turkey breast side up. Add 2nd foil pack to flames. Close lid. 1hour and 15 mins. Turkey will be mahogany, juicy. Let rest 20 mins. After original use it will make the most magnificent stalk for chowder you have ever had. We first did this on a day in February, it was gently snowing outside and it drove the neighbors insane. Enjoy.

Is there a way to ad a thermometer to measure inside temp of the smoker?

Best smoking tutorial on UA-cam. I use this method for rainbow trout in New Zealand. One cup salt to 4 cups brown sugar is the key. Anymore than this, and they can be too salty.

So interesting, I did have to laugh when you made a boo boo and, as my granddaughter would say 'made a swear'..made me laugh because you just carried on with the filming like nothing had happened lol Fantastic video, I learned a lot x

I had the tast of filleting a whole salmon for the first time two days ago. It wasn't very big, 2kg? I got it done, and I'd do it again but very differently lol The meat left on the back bone I scraped off with a spoon and made into pate, so I was mindful of not wasting, I got 10 good size fillets. I didn't like doing it though, so slippery!! Oh and I need the correct knife!

I love - It will not last long becous your going to eat it! LoL

You are loading from the wrong end

Thanks great video

yeah that Tupperware definitely came from dollar tree anyone else see that lid pop off like it had a mind of its own

Awesome video .. thank you so much for sharing! ... would you please share what knife you are using.

The head is good eating …..well us Indians do….boil it, eat checks, they are so very good, I know we eat the eyes and nose but a lot of people shy from that, but the cheeks are so very good. Try it

Don't put ypur hand behind knife. Then you do it on 2nd side

Thanks for the info!

No better video on smoked salmon and the overall process start to finish than this one right here. Man knows his stuff!

Wtf was that?

You can also scrape the backbone with a spoon if you're planning on grinding it down, the knife method looked good for smoking cause you get thin slices!

Thanks for the tips! But, have you ever found that leaving the skin on the fish makes the end result more "fishy" smelling and testing ( in the scenario of the dry brine left for a few days)? The other thing is that there should be more info about when it's done. So many folks talk about 6-12 hours of smoking/drying, but I've found it is usually way too long (I use a Big Chief). The salmon I buy at Costco seems so much thinner (as thin as 1/2 inch) than the fat chunks of fish you're working with. At that thickness, the fish is often done in 2 hrs maybe 3 hrs. Contrary to the video, I've overcooked a couple batches by trying to cook to the times stated in the instructions or stated by "experts." More and more I trust what it looks like and the firmness irrespective of the time.

Did you ever hear about using brandy ? Also did you ever hear about mixing the blood of the salmon with the brandy

Is Herb still fishing?

I just bought a brand new little Chief 9900 front loader at Fred Meyer's and the door does not sit square there's gaps around it.

Thank you

You don't rinse the dry brine under water? Seems like it would be salty.

This guy is a Legend!!!