Best Smoked Salmon Recipe
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- Опубликовано: 7 сен 2024
- This recipe is perhaps the best smoked salmon recipe we’ve discovered in over 40 years of making smoked salmon with our Big Chief and Little Chief Electric Smokers. It’s basic, it’s simple, and it consistently makes absolutely mouth-watering smoked salmon. With just two ingredients, salt and brown sugar, it couldn’t be any easier to produce the best smoked salmon recipe you’ve ever made. And with the optional step at the end, you can season a batch of smoked salmon with a variety of flavors all from the same dry brine mix. Whether you’ve been smoking salmon all your life, or it’s your first time, give this recipe a try, we’re sure you will love it!
I'm 70 years old, a retired commercial salmon fisherman and sports fisherman. I've smoked a lot of salmon in a Little Chief in the last 50 years. This guy is amazing spot on. If you are new to smoking salmon hang on every word he says, he is spot on. I now use his dry cure and it is so good on high fat Chilean Coho or Atlantic salmon. Try his method! Believe my 50 years experience. Also good on King Salmon, early run chum salmon, and steelhead (if you can find one).
This is the closest tutorial to correctly curing fish that I've seen on the tube. I'm Alaska native and it is 100% spot on. Good job sir.
SO true!!!
This was, by far, the best video ever on smoking salmon!! Thank you for sharing your insights and tips.
I have been smoking fish here in Alaska for 20 years using the brine method, (with various flavor additions), and generally producing great results. I just thought I would take a peek at something different. I will never go back to a wet brine again.
Here in Alaska, we have the best-flavored salmon that I have ever come across. By keeping the curing simple it allows that wonderful flavor to come through. I agree with the gentleman about using Alder, I have tried different fruitwoods and always go back.
Sir, you have such a gift with sharing and teaching, your family was blessed for sure. (BTW... I love the "real" kitchen, not some staged sterile-looking set. A lot of love has come out of that kitchen! )
Thank you ever so much!! :-)
I grew up in Washington and live in Oregon. Alder is the number one choice in both states.
After smoking salmon for years using the liquid brine method we tried the dry bine approach and the liquid brine for comparison. The dry brine was significantly better than the salmon prepared in liquid brine. Our primary concern was the brine and it made a big difference. This really made my day.
Who's old enough to remember Gilligans Island, because he sure looks like the skipper...
🤣.
He didn't add Ginger. LOL
Oh god of course! That’s why he was so familiar to me
He sure does!😂
Spot On little buddy!
Everyone who does tutorials online should be forced to watch this video so they can emulate it. No wasted words. Everything explained clearly. Anticipating questions that beginners will have. Phenomenal job.
This just might be the best video on how to smoke fish that I’ve seen!!! The step by step walkthrough was very clear and easy to understand!!! Thank you for sharing your recipe and knowledge!!! Very much appreciated!!!
“Give a man a fish, and you feed him for a day. Teach a man to fish, and you feed him for a lifetime.”
☮️🖖🏽
This Alaskan fishing woman is extremely grateful for your years of experience all in one delightful video. I feel like I just had a lesson from Pops! Today I’ll start my smoked salmon journey as I have too much fish in the freezer and the 2023 fishing season snuck up on me. I can’t wait to have homemade salmon treats for hiking and berry picking this summer and fall ❤ THANK YOU 🙏
This is what RUclips should be about. Great info delivered well. I am doing this tonight with fresh caught and going to try both dry and wet brine. Great video. No embedded advertisements, just great info clearly delivered. Thank you!
This is the most informative how to video I have ever seen. I wish I could have had a math teacher like this man. Great side tips (how not to burn your deck) like different sprinkles etc. The gentleman told you how without sounding bossy. Great job.
I mean, he is selling the product, so the tips are from experience 😏 They're Instagram page is worth following
First time using my Little Chief, I followed your instructions for PERFECT smoked salmon. You are the man. Thank you.
This is why I love the northwest. This guy reminds me my old guy fishing buddies. R.I.P. Bruce!
What a sweet Man you are - like a family member teaching you ! Thanks for the great instructions and advice - cant wait to try it !
I have been smoking salmon for 15+ years with a Little Chief smoker. I have used a wet brine process for salmon that includes some of the ingredients as in this video - mostly brown sugar (3 cups); about 1/3rd cup of salt and I also add some maple syrup to 2 qts of water and soak the salmon overnight. I do not rinse the filets before they go onto the smoker as the video suggests. It comes out very good as described by those who eat it. I decided to try this dry brine approach as it intrigued me. I mixed a 4 cups of brown sugar to just under 1 cup of Kosher salt. Left it overnight and hand "squeegeed" the salmon as suggested. Smoked it for 6 to 8 hours today and was disappointed with the outcome. The salmon is much too salty (as several other commenters have noted) - even after I basted the finished product with a mixture of honey and maple syrup. What I would suggest to those who want to try this dry brine process is to mix the dry rub 4 cups of brown sugar to 1/2 or less cups of salt. That may help reduce the salt content that penetrates the salmon filets when brining. While I cannot go back on this smoke as it is done - with the 4 to almost 1 brine mix recommended - I would have rinsed the brined salmon filets in cold water before I put it in my smoker this morning. Experiment is what smokers do to improve the final product. I may try the dry brine again - but will definitely modify what is proposed in this video. Great video presentation though.
I was wondering how salty it would be without rinsing. Have you tried dry bringing again since?
@@anothersomebody8195 No, I have not tried the dry brine again. My wet brine process continues to get very nice comments by those who eat the salmon. One note I might add is that I usually wet brine my salmon for 18 - 24 hours. The salmon flesh actually firms up a bit from this process. Good luck.
@@bobvname5163 Thanks! Since you shared, I will reciprocate... if you lay your fillets skin down on a brown paper bag cut to fit the filet, you will be able to peel all of the skin off effortlessly after smoking AND it won't stick to the grates.
I rewatched and the second time I think I caught him saying to rinse with the dry brine process too.
But as they say, if it ain't broke, don't fix it.
Definitely need to rinse thoroughly after brining before you smoke. Also, I add some sprinkling of garlic and it kicks the flavor profile to a whole new level.
This man is a national treasure!!what a helpful person. Thank you
I knew within the first 10-seconds that this guys knows his stuff.
This is so straight forward and to the point, I refer to this method every time that I smoke my salmon. Thank you for making this video
By far the best smoking fish video I have seen. You answered all my questions. Thank you for taking the time to do this.
That was the way a tutorial should be done that was awesome.
@You Tube 00a0+
When you dump your ash in the metal can with water you have just made homemade lye. You can add animal fat or vegetable oil and make your own homemade soap.
My neighbor left several items for free to anyone at the end of his driveway. One of those items was the Big Chief electric top load smoker. I grabbed that and am smoking my salmon for the first time ever. I love your tutorial, I found it very informative. Thanks.
omg I thought you said "homemade soup" and I was like hmm that seems wrong
@Kevin hahahahahahha
This has to be one of the best culinary tutorials I have ever seen. Thank you!
Simple, to the point, no B.S. video. Great! I am tired of RUclips "stars" who try to be funny actors. I like this gentlemen!
Looks like how my father in law made it. He was a salty old character that always hesitated to teach a little punk like me How to fish, how to cook it etc. Thank you for sharing your knowledge with me. You did a great job on the video!
Finally I have found someone who smoked fish like my Mom. She learned from the local Native Indians. Best stuff out there. I have to try this!!!
I like how goes through the steps more than once. Great teacher
Diddo to that Rich E
I just got my Mini-Chief smoker and Smokehouse Products told me to watch this clip. I really appreciate the information it provided, as I have never cured or smoked food before. So far, I have completed the curing (28hrs) and it worked like a charm! My salmon was frozen and fairly mushy, yet the brown sugar & salt method made the fish firm and dryer. I was totally impressed with how well it worked! I have the fish on wire racks in my fridge now until tomorrow morning and will then smoke it. I do not have a fan and am hoping the meat will air dry in the fridge. I have it skin side up to allow the excess to drip off. Thanks for all the tips! Tomorrow - we smoke!!
Fantastic Results! Thank you! I did do a 4:1 mixture of Brown sugar & Salt. It came out slightly salty...but really good! Watched the video again from the beginning and he clearly says he likes to use, "3/4 cup or 7/8" of salt. So I dialed the salt back a bit and now it's absolutely perfect! I wish as someone from Southern California, we had Salmon locally I could catch myself...I had to spend some time and money and fly up to Alaska to get Salmon.
I followed the dry brine process exactly for my first run with my new Little Chief and I couldn’t have been more pleased with the results. Honey and black pepper were a great addition, too. Thanks so much for a great recipe and walking us through it so clearly.
@Ryker Yes, and have done another half dozen times with great results.
Absolutely nailed it. I been looking up videos on this so I can try it myself and this one is hands down the most informative and best looking one. Love it
One thing I love about RUclips is it allows for so much knowledge transfer. Thanks for sharing your knowledge and experience.
Thanks for all the quality info.Been smoking"in the dark" for thirty years. This has been the best info ever.Pure gold. Use it every time and my fish gets nothing but raves! Thanks so much.
I live in Iowa and no matter what never cared for salmon. I use an electric smoker and I will say, the dry brine for what I get here (frozen salmon) is such a hit. I love this and so does everyone that try's it. I can't thank you enough for the dry brine and GREAT instructions.
Really well done video with excellent tips and plenty of detailed advice. I followed these guidelines and both my sockeye and coho came out great. My only advice is to avoid over-cooking. I took my fish out of the smoker after 1.5 hrs and it was fantastic. Not sure why you'd want to cook it any longer, but for me 1.5 hrs in the smoker was plenty.
yes to all of this.
after curing it is crucial to remove moisture from the outside of the salmon pieces, and put them in a breeze/fan to develop the pellicle before smoking. usually takes 2-4 hours. if temperature outside is greater than 65 F you can leave the pieces uncovered in the fridge overnight. the tacky finish will adhere to smoke and prevent albumin breaking out if heat gets too high during smoking. the pellicle also creates a nice glossy finish on your product.
This was so helpful, I've read about 5 different articles on how to do this as my neighbor brought me fresh caught Alaska salmon, and I'm new to smoking in general...I was intimidated and afraid of screwing up this awesome fish gift :) I feel much better after watching this video, it's not as scary as I thought....brining to commence this afternoon & looking forward to salmon eggs benedict for Easter brunch this weekend!
Wow I've watched hundreds of of smoking videos however this guy is a Master don't waste your time watching anything else. THANK YOU!
Nice video and very informative. Thanks
He kind of reminds me of the skipper!
lolololololol!!! So true!!!!
That's what I was seeing in him too!!! I was waiting for his "little buddy".
Yes he does
All we need is little buddy.
@f0rmaggi0, What do you think he was smoking?
I’ve been smoking fish for just about 50 years, and I could not explain that any better than you did. Great job! To the newbies out there, if you follow his methods, you can’t mess it up. I agree with him, it is the absolute best when it is warm, right out of the smoker!
I cant remember a time mine ever made it to a cold state haha! I like to dip big chunks into a maple-dijon- mayo sauce. Or put on a caesar salad. Nothing beats a properly smoked salmon or trout.
You were right, this salmon doesn't keep- i ate a half a filet immediately after taking it off the grill! This stuff really turns out beautifully and tastes incredible. Smoked salmon has been my favorite food since I was a kid, and being able to make it at home (in a Weber kettle, no less!) is a game changer! Thanks for the excellent recipe and great curing technique!
Made this recipe and it was a complete family hit!! I've never smoked fish before and I did this recipe and followed the instructions completely. The only difference is, I smoked it on The Big Green Egg. The salmon turned out fantastic! Only took 4 hours on the Egg smoking between 180 and 210 degrees. The salmon skin never broke and the meat did not need to be dressed with honey after it was done. I also used the Egg lump coal with some applewood chunks lining the perimeter of the cooker. My family loved it so much, I am brining the rest of our catch to smoke tomorrow!
Herb Good is a legend in the Pacific Northwest. Thanks for sharing your recipes over the years Herb. It's not necessarily about WHAT you use (although I believe this brine is best for salmon) as it is EXACTLY how to do it. Bravo for keeping smoked salmon the way it's supposed to be. 👏
Herb Good and I were best friends growing up in Hood River. I now live in Australia. I visited Herb years ago and we had a great time.
@@donvaledon1 Herb is a good friend of my good friend Gary Loomis. I've not met him myself but know allot about him and have watched some instructional courses he's given. Ain't nothing worth doing without passion and Mr Good is full of it.
@@starmancbell Thanks for the feedback. I read that Herb was put into a psychiatric hospital and he had passed away. I hope that is not true. Can you let me know if this is bullshit?
@@donvaledon1 I will call Gary tomorrow, I was just talking about Herb a few weeks ago and he didn't say anything like that. But I'll let you know.
@@starmancbell Thanks! I hope he is OK!
No better video on smoked salmon and the overall process start to finish than this one right here. Man knows his stuff!
SUPERB VIDEO! Not one word wasted throughout the whole video. Thank you so much for relating your master experience to us. FANTASTIC!
Following this today. Wish he would do a bunch of videos for us. Years later still so good 👍
Thank you man. This helps me a lot. I can't wait to put all this into practice for the smoke I am doing with my first ever salmon and first ever fish!
I made my smoked fish following these instruction to the tee and it turned out amazing. Make sure you do not skimp on the dry time. It needs to be tacky to the touch or it will not work.
Thank you very much!
love this video this man should have a show....
I agree Andrew
I just bought a Little Chief Smoker yesterday and tomorrow have a fishing trip off the coast of Washington state for King salmon.... Your attention to detail is spot on, and your experience really shines through on your video as well. Thank you Mister for sharing your wisdom with us !
Today I have begun my first adventure with smoking salmon. Over the past couple, days I have sat through a number of home smoker videos, each imparting their view of the process, and each also seem to leave out some pertinent piece of information. Temperature being the one that came to mind as being the most significant. Others leave lengthy sections that should have been edited out or at least condensed for time.
The ONE AND ONLY problem with yours was the unfortunate wind rumble from the microphone, which seemed to always occur right at the moment you make a statement, which seems more important than the previous!!!
Adding variables such as the weather relative to the time to complete the process. Priceless.
Your instruction and pace was impeccable and when you arrived at the actual cooking portion, you added little nuggets of answers to the questions I found myself silently asking nearly at the point you were at the ready, giving the all-valuable answer! You are a messiah with incredible messages the Salmon gods apparently felt needed channeling the very day you decided to make this lesson for us who seek such wisdom!
The opening segment describing the Mother Brine recipe (my term) was precisely the simplicity I was seeking when I decided months ago I wanted to try to replicate my grandfathers recipe (most likely was this basic.) that I have not tasted since the early-mid 80s prior to his debilitating stroke and eventual drawn out release probably a decade later. His smoker (an old metal fridge and underground fire pit.) still stands today and when I am in Washington state I always make a trip to his defunct farm and poke my head into the smoker which 30+ years on, still brings to mind the best aroma I can imagine!
Thank you again, I am at this moment wishing the clock would race ahead so I can savor that long awaited treat from the Salmon gods!
z3dsdead thanks for the comments, that wind really was annoying us when shooting that day. If you need any of the details that may have been difficult to hear, feel free to shoot us a note at custserv@smokehouseproducts.com
z3dsdead How did your salmon work out? Sounds like you yourself could make some videos to share, especially with so much interest and detail you look for :)
We smoked salmon for the first time in a Little Chief smoker following his dry brine methods. Incredible results! Everybody loved it! Thanks for these clear instructions!
I've seen and watched a lot of "How to Videos" this is really one of the best. Great Job.... thank you
I love how respectable this video is , proper prep, cook and revising. That honey glaze is a brilliant idea for salmon , I'm excited to smoke some sockeye and silver head now that I watched this. this video really needs more likes and views because home is where life is.
Outstanding tutorial!! Straight forward and easy to understand. We are going to try the dry method and are looking forward to having it often. Thank you for sharing!!
Finally, a comprehensive explanation... Chief owes you a debt of gratitude.
I like the part where he just throws his bones into the neighbors yard.
You have to do that
@@raurqui And if the neighbor has a noisy dog you kill two birds with one stone lol
Right im gonna follow this vid step by step hahaha
@@anoobiscooking1193 Sounds like your neighbors dog is going to choke on a fish bone lol
@@bigpumpkin22 sigh... my neighbours dont hv dogs... they hv cats.
its refreshing to see a knowledgable gent who realy knows his craft post a vid on smoking salmon, i used to work for a fish trader, we sold prime scotch salmon worldwide trust me this method works
This guy is the John Madden of cooking. "Don't put too much salt on it, or it will bee too salty."
Poop Head I tried it and I did too much salt.. won't happen again!
He said "garlic salt"...
Being from Indiana, the only smoked salmon I've ever had was from a package... I got farm raised salmon at the local market. I tried the 4 cups brown sugar and 1 cup salt. It is amazing!! I let it cure for 14 hours and smoked it on my charcoal grill indirect. I cooked it at 275 for 3.5 hours. I forgot the step of letting it dry in front of the fan but it didn't seem to affect it. It never busted open and let any juices out. I did remove the skin prior to curing so I would have 4 sides smoked. I did half with honey and cracked pepper... It turned out so good, the next morning i put it on top of hash browns and busted 2 over easy eggs on it... YUMMY....
This was an awesome video. Well spoken and thought out. You can tell you've done this a few times
I just have to agree with previous comments that this is an excellent tutorial on smoking salmon for anyone new to the process. This basic procedure is fool proof! With experience one can learn personal preferences, based on the species of salmon used, the size of pieces, ambient temperatures, and other variables. Example: I like to brush on maple syrup, instead of honey at the end. I'm certainly going to try his dry rub recipe!
This was a damn good video! Thank you for your time and sharing your smoking experience!
UK and I don’t uh no hi booze and a big yo yo yo yo yo yo yo yo yo yo
He shares tips on literally everything he does, which could have come from experience only, and here we are learning it in 13 minutes. Thank you.
Looks like a great not difficult process! Thanks!
Love this. Right to the point. No stupid intro and all that new RUclips stuff! Love it
Great video Sir!
I love Salmon but we don't have it here in Kentucky, so I usually smoke Catfish. Your recipe looks delicious! I'm going to have to try it on my Catfish for sure! Thanks for sharing this with us.
Well I see the comment is 3 years old but how is it on catfish? I'm kinda curious.
I have watched this several times and I learn something new every time. I appreicate some one who knows what they are doing because they have done it before more than once.
That sounds so easy, even I can do it! Excellent tutorial, thank you very much and keep up the great work. One question for you, sir. Does all this apply to the Little Chief also? Any suggestions on serving the fish?
Yes, it just holds fewer fish. Ha Ha Right out of the vacuum bag is how we eat it.
You can flake it and place it atop creamed cheese on the cracker or bread of your choice. It is a sweet smoke so it goes with just about any soft cheese.
The dry pack for frozen fish is brilliant! Every person thinking of making a tutorial should watch this clip. My chinook came out better than 90 percent of fish I have purchased from the store.
Great video, you explain things very clearly
This guy is giving you great advice. Alder is the taste of the west coast and do not apply too much smoke(2-3 pans max). Another 'dry brine' method is to sprinkle your strips with coarse salt(about 4 tablespoons for every 10 lbs of fish) and then immediately dump the brown sugar on top. This method causes the sugar to be drawn into the flesh more deeply. Also, I built a little cedar shed and roof to insulate my Little Chief smoker, which improves it's performance during the cold season. Some guys keep them in the original cardboard box to acheive this.
Awesom instruction, old school lovin' it.
This fella, Herb Good, is a treat! Great job! Best "how to" video ever! Thank you.
great video! thank you sir!
Right to the point and no B.S. best video I’ve seen on smoking salmon.
Thank you.
Can't wait to try this on my pellet smoker!! I'm in Minnesota so 40 in the winter would be quite warm! lol
Yeah man pellet grills are the bomb👍👍👍✌️
Love this tutorial, this man is awesome, great teacher and for my first time smoking fish did exactly what he told me to do with smoking pre frozen fish. Great information, great tips and I loved his dog. Great side kick to the video.. my fish is still smoking, will see what my efforts will bring. Thanks again for such a great video. You definitely rock!!!
Does your neighbor get any of that fish or just the bones that you toss over the fence? Just kidding! Great video...thanks for posting:)
I want to be his neighbor!!!
oh man !!!! did I ever laugh when I read that top 5 best comments I have ever read i think
Dan Stephens good stuff
Depends on the neighbor I would imagine....lol
@@rjiggy07 u mean u wan his fish bones?
I use the 4:1 dry brine often. But for a great brine I do a few times a year is 2 cups brown sugar, 2 cups black strap molasses, 3/4 cup kosher salt and juice+zest of 1 orange. Cure for 24 hrs and smoke long and slow at 145 F. Alder or hickory gives a nice deep smoke, or cherry for a lighter punch. Great recipe for around Christmas.
Thank you I wish you were my neighbor : )
Rudy how you doing buddy. I'm hoping to be on the pier this February for crabbing. Thanks for teaching me.
I do not own a smoker nor do I have the intention of smoking my fish at any point of my life but this video is gold! It’s straight to the point and I learned sth new!
Excellent! And I felt like I was there bullshit'n with ya..
Came back after 6 months. Used this recipe 6 months ago. It was a hit. Tomorrow we do it again. Thank you sir. Perfect tutorial
do you take the skin off before the salt and sugar? or do is it better after the smoker? or you dont take it off?
Rey Del Callo curious about this to
Rey Del Callo leave the skin on through the whole process you take it off when you eat it
I do almost exactly as he instructed but I filet off the skin and slice in half length wise once more than he did so about 1/2-3/4 inch thick and however long....and I use Soy sauce instead of salt.... Comes out like candy salmon jerky.... And living in the pacific north west I've been doing this since I was a kid and I'm 40 now
@@DrHavok1 What is your rub/brine recipe?
I have been smoking salmon wrong for 30 years. This method is the best!!, thank you
Thank you for this video. I followed your advice and cured my salmon in a large rectangular tupperware, but why is it not a good idea to cure the fish in a metal pan?
+ndngal75 If you use an aluminum pan the salt can have a reaction with the aluminum, giving your fish a slightly bitter taste.
ndngal75 it might start rusting
I made this following all the directions including using the Big Chief with Alder and it was the best Smoked Salmon I have ever made (I have made lots). Thanks for taking the time to make/post.
I think this guy is long overdue for a "nice" visit with his only Sister and should bring her some of this yummy stuff!!!
xx
Thank you so much. In Arkansas you can get seasoned or plain salmon on a cedar board at Sam's. I had no idea how it should be prepared. You have showed me at least one way.
do u eat all that icecream?
The ice cream shop in Parkdale gives them away...
I've been frustrated for a very long time why I can't reduce weight, well the key I found was educating myself, I I change my diet manly vegetable and I cut out salt and sugar, in 20 days I lost 15 lbs, from January this year through August I lost 0 pounds, all I do know is walk for 20 to 30 minutes a day with my new diet eyeless the best I've ever felt in my life, I just wanted to share this with you from one brother to another, God bless you I will support your channel.
May the Lord Jesus bless you and keep you
Of all the years of resuerched smoked salmon on RUclips...I'v learned more on this one vid then I have in the last 4 years!! GREAT JOB!!
Too heavy for women??? Apparently hasn't met my wife!
***** Exactly .. I am A 100 lb, 21 year Old woman and I carry over 70 lbs almost everyday at Work. I laughed When he said 45 lbs was heavy. Way to generalize about women dude. At least you know what you're doing with the salmon.
I love this guys salmon videos and his knowledge. But my God get with the times old man!
***** How rude, I'm sure you don't mean it in a bad way though
Not exactly sure how my comment could be taken as rude. My wife is very strong, she lifts weights 5 days a week and does 45 minutes on a stair climber.
Most women don't want to screw with a lifting a 40 lb. weight up in the air and fit it into a tiny box. He's talking about your average woman. Not this. www.thesun.co.uk/wp-content/uploads/2016/10/nintchdbpict000274590606.jpg?w=689
Hey there,great video,first time viewer,really enjoyed the info and technique, thank you!
Big cheif + Alder chips = best smoked salmon!!! Use 1 cup kosher rock salt, 2 cups brown sugar 2 cups white sugar, few good shakes of johnnys seasoning salt, Johnny’s garlic seasoning, few squirts of worshesire sauce, 1 tbsp Chinese five spice, and 1 bottle of good ipa beer. Smoke for about 8-10hours 🔥🔥🔥 Our ways for smoking are a lot alike
He could be a salesman for his words alone. Man’s giving us all the secrets too!! Incredible 🎉
I've smoked a good deal of all kinds of fish, and I learned from you. Never too old to learn. Great job, great video, thanks for your time and expertise.
After years of trying many recipes. This is by far the easiest effort for great awesome flavored fish. All i ever use now.
Im brand new to smoking. I just bough a Masterchef Sportsman Elite smoker and a slow smoker attachment in order to cold smoke some things like cheese all still in the box . I very much enjoyed your video. You're quite a gifted instructor. It was very easy to follow you. Many on RUclips could take a lesson from you on how to do an effective instructional video.
I just made up a batch of candied salmon, adding some honey and maple syrup to the wet brine with a little less water. It came out fantastic! This video answered a lot of my questions about using a dry brine and about longer smoking times for larger pieces of fish. Thank you!