Sweet Smoked Salmon (Killer Brine!)

Sweet Smoked Salmon Recipe
Brine:
2 quarts ice cold water
1 cup Kosher salt
4 cups brown sugar
1/2 cup soy sauce
1/2 cup lemon juice
tbsp. garlic powder
tbsp. onion powder
tbsp. black pepper
1 cup of pure maple syrup
4 lbs salmon / soak in brine in the frig for 12 to 24 hours
after 12 to 24 hours rinse off all brine and place fish on racks
with a fan blowing on low for 1 and 1/2 hours
Smoke fish in the smoker for 2 hours at 120 degrees
then 1 hour at 160 degrees / then 1 hour at 175 degrees
Apply smoke to your taste during smoking process.
Enjoy warm or cool in the frig and eat with cream cheese
and crackers... enjoy
Apple wood and Cherry Wood is best for salmon!
You can find pellets and smoking stuff at:
www.amazenproducts.com
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[@cjenne64]

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...

[@CookingwithShotgunRed]

You’re so welcome Clyde! Merry Christmas! 🎄🎁

[@MTTRON]

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!

[@CookingwithShotgunRed]

You can do it!

[@mullz1382]

ohhh my that looks great ! i pull the skin after they cool chunk them up and put it over pasta salad it's awesome ..

[@PSYCHOPUNKED]

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]

Fantastic!😊

[@PSYCHOPUNKED]

@@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

[@inocenciotensygarcia1012]

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.
'

[@CookingwithShotgunRed]

Thank you! ❤️

[@Mixwell1983]

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

[@CookingwithShotgunRed]

That is awesome!

[@mattclark5480]

Miss you Steve

[@nh9554]

Question, is that smoke hot enough? It looks more white than blue but that may be due to the video and the glass. Thanks!

[@CookingwithShotgunRed]

Since this video Steve passed away December 29th 2018.

[@nh9554]

@@CookingwithShotgunRed oh man, had no idea. Thank you.

[@catcorleone455]

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!

[@fezo1]

Do these need to be refrigerated after vacuum sealing?

[@CookingwithShotgunRed]

Yes to keep it fresh longer

[@barbaraexume]

Looks good.can almost taste it.lol

[@CookingwithShotgunRed]

Thanks for watching!😃

[@adeleanderson3862]

So tastey!!

[@CookingwithShotgunRed]

Yes it is! Thanks for watching!

[@goto1546]

Good meals

[@CookingwithShotgunRed]

Thank you 😋👍 shotgunred.com

[@SandraLovesSun]

Yummmmmmmm

[@CookingwithShotgunRed]

Thanks!

[@winemaker279]

great brime-made it today used for the salmon dip-AWESOME-

[@CookingwithShotgunRed]

Fantastic! Thanks for watching! Check out shotgunred.com

[@maryalicebutler3197]

I almost think I'd eat salmon made this way

[@goto1546]

Local market