How to Smoke Salmon on a Weber gas grill
Curing Recipe, 1 cup Mortons Sugar Cure, 3 cups raw sugar, granulated garlic, ground black pepper. Cover salmon in dry cure mixture for 12 hrs. under refrigeration. Remove from cure and rinse well. Place in front of fan for 1 hr. Smoke for 5-6 hrs. Will keep in refer for two week or freeze in food saver bags. You may PM me with questions if you like.
You can get a Bradley Smoke Generator on Amazon.
Duration : 0:2:56
[youtube s9JHqSHtxKc]
The thunder sounds …
The thunder sounds like you edited in. Sounds exactly the same every time.
WOW, that thunder …
WOW, that thunder is awesome!
sounds like u live …
sounds like u live in the amazon
Steelekitten, sorry …
Steelekitten, sorry was not up to your standards in detail. Seems kinda lame for you to critisize when you have not posted anything though doesn’t it?
This video says …
This video says very little about “how to smoke salmon on a gas grill”, as stated in the title. Says nothing about the wood feeder, cardboard box…salmon looks nice, but details are left out.. Why?
whats with the …
whats with the thunder?
YUM! Smoked fish is …
YUM! Smoked fish is one of the best types of food
yes it’s preserved …
yes it’s preserved if you smoked on 10 degrees celsius smoking chamber for 5 hours on the smoke of apple wood, 5 hours on cherry wood, 2 hours on maple wood…then freez it for -35 degrees ….remove it cut it then refreez it on 18 degrees (normal)….then enjoy the best taste for smoked salmon !!….i hope that will help you
wow which lake you …
wow which lake you at, i hear those loons
The way I …
The way I understand the process is to use the freshest fish you possibly can, keep it cold while curing and then the most important step ***is to make sure you finish the smoking by raising the heat until you get an internal temperature of 160 for 30 mins.*** This will kill any bacterial growth. Commercial smokers are able to control bacteria by accurately measuring salt content in the fish, something the home smoker generally cannot do. Hence their ability to use lower temperatures safely.
yes, but bacteria …
yes, but bacteria can still be alive after you cook it.
That is to say, bacteria can be acceptable under a certain level. Icepacks will minimize growth.
thers bacteria when …
thers bacteria when the fish is alive and shit
ok ill look into it …
ok ill look into it and let you know..i think your right on the high/low heat perspective..
I have never …
I have never investigated the chemistry so I don’t know but I would think the low heat would be less destructive to the oils than a high heat process. If you find the answer I would be interested to know.
mccartyj4, are the …
mccartyj4, are the fish oils and omega3 preserved when this is done??
grhf
grhf
that weber is old …
that weber is old my friend has one just like it. I think its about 16 years old but it still looks like its new. webers last a long time.
You should tape ice …
You should tape ice packs to the top of your grill’s lid. It’ll keep things chilly to prevent any bacterial growth so you can skip sterilization process.
dude where do you …
dude where do you live..those birds and thunder is crazy.
awesome ideas….. …
awesome ideas…..endless possiblities.
the thunder and the …
the thunder and the bird sounds. are straight out of a movie
Yep that’s him. I’m …
Yep that’s him. I’m a of Mark Farina also, Mushroom jazz, you heard of him. Cool stuff, check him out.
Yeah ive herd of …
Yeah ive herd of Bassnectar, Kind of like trippy tunes…Bassnectar – Lsd, is that who your talking about? I Play Electro/House and Hardstlye.
I dropped that …
I dropped that thunder in as an afterthought glad you liked it. You familiar with Bassnectar, check him out (DJ)
i myself when …
i myself when that thunder striked :O nice video tho
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