I always use cooking with shotgun red (steves recipes) the smoked salmon and smoked cheese are simply the best. May steve rest in peace His recipes will live on. Thank you Shiela for all the great videos you and steve are the best.God bless you...
Great recipe. I also saw the recipe where you prepare the pate with wasabi.I'm going to try preparing it. God Bless you, Sheilla for supporting you and your family. '
I got some bonito a few mths back fishin on a charter with my nephew and niece.. Cooked some up with butter and lemon in a foil pouch ad it was good. My leftovers I finally defrosted etc and have em in your bring solution and i am gona smoke em day after tmrw. I skinner em and took out the pin bones/bloodline. Cant wait. Only other fish i smoked was farmed tilapia and some salmon but this fresh caught fish out of the pacific ocean
I've made a 4 pound batch following your recipe befor. And it was immaculate. So I'm doing a 12 pound batch right now and I already know it's gonna be fantastic thanks to your video.
@@CookingwithShotgunRed 7 more minutes and the best wet brine salmon coming up. I gotta tell ya I took a sample bite and I bout slapped my momma it was so good
I'm so glad this is still here. I've lost my notes had written it down before and my mother loves the salmon dip recipe at Christmas. We miss you Red.
Steve lives on. God bless and keep him.
❤️🙏🏻
I always use cooking with shotgun red (steves recipes) the smoked salmon and smoked cheese are simply the best. May steve rest in peace His recipes will live on. Thank you Shiela for all the great videos you and steve are the best.God bless you...
You’re so welcome Clyde! Merry Christmas! 🎄🎁
Question, is that smoke hot enough? It looks more white than blue but that may be due to the video and the glass. Thanks!
Since this video Steve passed away December 29th 2018.
@@CookingwithShotgunRed oh man, had no idea. Thank you.
Great recipe. I also saw the recipe where you prepare the pate with wasabi.I'm going to try preparing it. God Bless you, Sheilla for supporting you and your family.
'
Thank you! ❤️
I tried to smoke salmon but didn't have much luck. I'll give this one a try. I. I'm confident Steve's recipe will work well!
You can do it!
ohhh my that looks great ! i pull the skin after they cool chunk them up and put it over pasta salad it's awesome ..
I got some bonito a few mths back fishin on a charter with my nephew and niece.. Cooked some up with butter and lemon in a foil pouch ad it was good.
My leftovers I finally defrosted etc and have em in your bring solution and i am gona smoke em day after tmrw. I skinner em and took out the pin bones/bloodline. Cant wait. Only other fish i smoked was farmed tilapia and some salmon but this fresh caught fish out of the pacific ocean
That is awesome!
Miss you Steve
I've made a 4 pound batch following your recipe befor. And it was immaculate. So I'm doing a 12 pound batch right now and I already know it's gonna be fantastic thanks to your video.
Fantastic!😊
@@CookingwithShotgunRed 7 more minutes and the best wet brine salmon coming up. I gotta tell ya I took a sample bite and I bout slapped my momma it was so good
I'm sad I just found your channel. I will mak use of your info
Welcome aboard! We are glad you are here now! Before Steve passed away he had made 307 of these recipes. It is over 500 now.
Good meals
Thank you 😋👍 shotgunred.com
Do these need to be refrigerated after vacuum sealing?
Yes to keep it fresh longer
Don't sell yourself short. Beware of guys who are too thin, as chances are they don't know good food! They're missing out!
Looks good.can almost taste it.lol
Thanks for watching!😃
So tastey!!
Yes it is! Thanks for watching!
great brime-made it today used for the salmon dip-AWESOME-
Fantastic! Thanks for watching! Check out shotgunred.com
Local market
I almost think I'd eat salmon made this way
Yummmmmmmm
Thanks!