www.sausagemaking.org

hi guys,

here is the movie about how i make my smoked salmon!

the making of smoked salmon

I'll check tomorrow.

Tried to watch but it got stuck at the point where you add the sugar,same when I tried to download it.

Seems to be working here/now, thanks for sharing. I was impressed by your backhand single handed slicing technique

Dave

Worked good for me too. Is there any %'s you look for between the green weight and the finished? Also, I've been noticing differences in the color of salmon. The salmon I buy is more reddish whereas I've seen some pictures on the board that have a more orange tint to the flesh. Is this just my eyes or does this signify a species difference?

How did it taste? I know you now have to wait for 2 days, but assume you have tried a little piece?

Thanks, nice job.

Phil

Jogeephus wrote:The salmon I buy is more reddish whereas I've seen some pictures on the board that have a more orange tint to the flesh. Is this just my eyes or does this signify a species difference?

I believe that on the whole Pacific salmon such as the sockeye are inherently redder than the Atlantic ones we tend to get in Europe.


Salmon pick up colour from the food they eat so the more carotenoid rich shrimp they eat the redder they will be. With farmed salmon the farmer will have a colour chart to pick the food depending on what colour is most appealing to the market.

The colour temperature of the light when photographing will also affect the apparent appearance.

Phil

the salmon is pretty pink/ orange. i believe that it is because it's norwegian farmed salmon.

the taste is verry good! not too salt, not too smoky and nice and firm.

Thanks for the information. Learn something new every visit.

Glad you liked it!