Скачать с ютуб Coldsmoked Salmon on the Weber V2 в хорошем качестве

Coldsmoked Salmon on the Weber V2

Cold Smoked Salmon - There can be few things in life more satisfying than being able to make your favorite delicacy whenever you like. Here I show you the steps to making Cold Smoked Salmon. (If you have a whole salmon) Filleting - First, make a slit along the ventral (belly) side from the vent (anus) to the gill plates and discard the guts. This is best done under a running tap to remove all traces of blood. Lay the fish flat on your cutting board. Make a cut towards the spine as close to the head as possible behind the gills. When your cut reaches the spine, turn the knife through 90 degrees so the blade now faces the tail. Keep the blade flat as you cut towards the tail. To remove the second fillet, turn the fish over and repeat the process for the first filet. The rib bones can be removed using a flexible knife and the pin bones can be removed using tweezers. Trim the edges of the fillet for a neat appearance and you're ready to cure. Curing - Lay the salmon skin side down in a dish (on a thin bed of salt). Lightly sprinkle the salmon with sugar and salt. More on the thickest parts and less on the thinnest areas. Cover and cure in the fridge for up to 12 hours (or more). Curing with salt is an essential step in making the salmon safe to eat without further cooking. Drying - Remove the salt by rinsing the salmon fillet under cold running water. Pat dry and place in an uncovered dish. refrigerate for up to 24 hours until the pellicle (a thin sticky surface film) has formed. (It can also be done in room temperature for a couple of hrs.) You’re now ready to smoke the salmon. Smoking - You can cold smoke your salmon using either fruit wood or a traditional Oak wood. This session I use beechwood smokedust with crushed juniperberrys. Smoke is a personal taste so you can smoke for up to 24 hours or less if you prefer a subtler smoke flavor. I’m gonna use the Weber coldsmoke generator. Recepie; 1kg Salmon filet 2 tbs salt 1 tbs sugar (The sugar/salt ratio is pr kg salmon) Put salmon in a pan skinside down. Sprinkle 1 topped tbs sugar over the salmon. Wait 10-15 min Sprinkle 2 topped tbs salt over the salmon. Cover the pan wit plasticfoil and put in the fridge for 10-24hrs. Drain excess liquid. Put in the fridge overnight. Rinse the fish in cold water, and wipe dry. Put the salmon in room temp in a pan for 2-3 hrs or until the pellicle develops.. Smoke for desireded amout of time (i did 15hrs) When done smoking store the smoked salmon in the fridge overnight before slicing so that the flavors can develop. Enjoy! Amazonlinks for smokegenerators; https://www.amazon.com/Realsun-Genera... https://www.amazon.com/MAZE-N-Amazen-... ~-~~-~~~-~~-~ Please watch: "Tacosoup on the weber gasgrill"    • Tacosoup on the weber gasgrill   ~-~~-~~~-~~-~