How To Make SMOKED SALMON | Wet Brine Recipe With GIN - Episode 107

[@embreedowling]

Dang that looks good - makes me wish I could catch salmon in FL - I'll just have to have my out for the specials

[@joshbernard3332]

Is there a reason for choosing light brown over dark brown sugar?? Our recipes are extremely similar. Great content.

[@seabumsfishing]

If I’m being honest.. I grab whatever is on sale in the rogers brand and go for it. Same with the maple syrup, Kirkland from costco. Always seems to turn out delicious.

[@joshbernard3332]

@@seabumsfishing got ya!! It isn’t rocket science, right!? Tomorrow I’ll be out of Westport,WA getting coho. Maybe I’ll make a smoke salmon video as well. Huge runs of all types of salmon this year. Thanks for the reply, appreciate it and your videos!

[@seabumsfishing]

@@joshbernard3332 it really isn’t. I’ve been messing around with brine time. I like about 4-6 hours. The magic is in rinsing the brine off, patting dry and letting sit on racks to dry for a bit. That drying process allows the fish to get sticky and that’s what the smoke adheres too. I can’t remember if I showed that in this video or not. We appreciate the comments and we’re glad to here you enjoy our content. Cheers

[@SAUCE206]

Next time let it set out to dry to develop a pellicle this will lock in the moisture and create a sticky surface for the smoke to adhere to.

[@seabumsfishing]

Good advice, will try that next time. Cheers

[@grandtheftavocado]

Looks like candy. I'm going to try this recipe. What wood did you use?

[@seabumsfishing]

I believe this either maple or alder smoke. You can’t go wrong with either.

[@fishandchill]

I deapl with the bones after