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I’ve always wanted to make cured cold smoked salmon around the holidays so I did just that! Along with some scratch made bagels and cream cheese! So much better than what you’re gonna get at the grocery store. I definitely recommend giving this one a try, it’s a fairly easy process and a lot of fun!
Salmon Cure
1.5c Salt
1.5c Sugar
Dill
Bagels
908g Bread Flour
510g Water
8g Yeast
15g Dough Conditioner
18g Salt
Cream cheese
2q Whole Milk
2c Heavy Cream
.25c Lemon Juice
1T Kosher Salt
►Full list of things I use and recommend:
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Knives
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►Boning Knife
►Misono Chef Knife 8″
►Misono Chef Knife 7″
►8″ Chef’s Knife
►6″ Nakiri
►Bone Saw
Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Electric Stock Pot
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Cameras
►Camera Lens
►Tripod
►Drone
22 Comments
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Hey Brad: You said that you wanted to hear from us whenever we try to replicate your creations. This past weekend, I bought a line caught wild chinook salmon and followed your instructions to the letter. Dry salt/brown sugar brined the tightly wrapped salmon (compressed by an anvil on top of a sheet pan atop the fish) for two days, then thoroughly washed and dried the salmon. Eight hours of smoking with cherry wood (and a dash of Jack Daniels oak barrel wood), and it was done. Tasted better than the lox I get at the delicatessen and the grocery store. Well done, Mr. Robinson!
Need the parents to come to Texas for the summer
Hey Bradly just did the exact same thing yesterday. I've been making gravlax for years and do my fair share of backyard bbq but never done a cold smoke on my gravlax. I used 1 pellet tube worth of smoke and found the smoke profile to be a tad strong on the fish alone. I let the fish rest in the fridge sealed up overnight. Do you think the smoke will mellow over a few days or should I try less smoke next time? Maybe different pellets? I used oak and cherry. Love the content!
Hey buddy got an idea for you. Smoked deviled eggs. Smoke your eggs at 225 for 1hr 45 min. With the shell still on. Flipping them every 45 min. Must be store bought eggs though. After that through them in an ice bath and crack open your smoked eggs. You will be able to taste the smoke. Then just make deviled eggs or egg salad idk just thoughing thoughts your way sir. Long time watcher. Keep the train rolling my good sir.
Beautiful family!
A love a good salmon bagel sandwich, and I can see myself making these at home (now if I can get a cheap smoker I'll be in business). Looks delicious, your family are chill and down to earth, this video is good enough to watch more than twice, and I like salmon. Happy New Year, Chuds and crew!
Gr8 labor of love -Str8. HNY
Happy New year!! I absolutely love these videos.
Respect lad yer Aul man is Arthur Christmas’s father.. unbelievable likeness.. brilliant
Great job with the bagels, lox and cream cheese. But, what really caught my eye was that y'all were doing a Liberty wooden jigsaw puzzle – those things are great.
Hmmm? Mouth feel from fat? Regardless if it's cured or uncured fat goes rancid. You also do not look for fat in this type of style if curing/cooking. Again! Fat is your enemy here. You also left out the best liquids ever created….hint it's Norwegian. I sell my salmon all day every day at 45$ 65$ for the last 25 years. Fat is not your friend when smoking salmon, I don't give a shit what chef tells you. I stay salty….
Happy New Year 🎊
A few comments on the bagels, add a little baking soda to the boil water, it will help with the outer texture of the bagel. Also, you can use a bit of diastaic malt powder in the bagel mix that enhances the flavor.
You mom seems like the sweetest lady! Great content as always!
Question regarding the salmon – I have read it’s best practise to freeze the fish for two weeks before you cure and smoke to help avoid parasites (apparently an added bonus is it breaks down the cell walls and allows the cure / smoke to penetrate even more). I’ve done it before without the two weeks and it’s been fine but always makes me a little wary!
Great home gathering out East Brad – Thanks – Cheers!
Snow and ice in Texas? What a fun family! Happy new years
Cut from head to tail. Slices will hold together better
Great video. How about some help with grilled cabbage stakes.
I’m sorry but I don’t think I’ve ever seen a mother and father so much more capable of being Mr and Mrs Clause.
Looks amazing. Happy New Years🎉 Thanks for all the recipes.
Hopefully you bring some of that heady topper back to Texas!