nice, I have my trout and salmon smoking outside in my little chief smokers. My first time doing it and im using hickery chips and them about every 1 1/2 hours, hoping the turn out alright
hey i just fineshed this process and i found your video to be very helpful , i didnt use salmon i had two giant 20 pound bull trout that i caught this year and had almost too much meat for my smoker , i improvised on your recipie a little bit ( i didnt have bloody mary mix) but it sure smells good now ......its about minus 10 celcius right now so ill get back to you in about 16 hours or so when my fish starts to look done haha thanks for the good video!
Wow! You go above what I do. My brine is rock salt and brown sugar, I let the fish soak for 2-3 days. I keep the fish soaking in my brine and it sits in the fridge for the soaking period. I haven't been brave enough to try any type of spice. I use the smokehouse brand in mesquite flavor chips. I change the pan once an hour or until the smoke starts to dissipate. I too smoke it about 8-10 hours. I have a little chief front loader. Great video!!
I find it more successful to load the fish in skin side down and also remove the skin before storing. Unless you like to eat the skin...but it really carrys too much fishy flavor.
Great looking fish, looks like a good recipe also.
You have done a very fine job on the video, well thought out and very clear instructions. We can't get fish like that here in midwest. thanks for your post.
nice, I have my trout and salmon smoking outside in my little chief smokers. My first time doing it and im using hickery chips and them about every 1 1/2 hours, hoping the turn out alright
drdave2468 2 months ago
Wow a fine women that can smoke salmon too . Sweet !
fishface66able 2 months ago
Wow! Delicious smoked salmon. Interesting brine mix. Electric smokers are great. I've got a Cookshack that I've had pretty good luck with.
AnotherAmateur 5 months ago 3
O and by the way where is the water bowl
hunter40447 11 months ago
good Job Jane I Also LIke your Butt
hunter40447 11 months ago
Salmon looks good, but I like your butt more!
o56kid 11 months ago
the fish i made turned out awesome , i was everybodys instant best friend thanks alot!
jakesled 1 year ago
A very easy to follow video you have made, thank you :)
johnfascione 1 year ago
hey i just fineshed this process and i found your video to be very helpful , i didnt use salmon i had two giant 20 pound bull trout that i caught this year and had almost too much meat for my smoker , i improvised on your recipie a little bit ( i didnt have bloody mary mix) but it sure smells good now ......its about minus 10 celcius right now so ill get back to you in about 16 hours or so when my fish starts to look done haha thanks for the good video!
jakesled 1 year ago
i would have cut the skin off before it got into the brine.
fishyy21 1 year ago
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Wow! You go above what I do. My brine is rock salt and brown sugar, I let the fish soak for 2-3 days. I keep the fish soaking in my brine and it sits in the fridge for the soaking period. I haven't been brave enough to try any type of spice. I use the smokehouse brand in mesquite flavor chips. I change the pan once an hour or until the smoke starts to dissipate. I too smoke it about 8-10 hours. I have a little chief front loader. Great video!!
Thegreatwhitedevil83 1 year ago
Comment removed
Thegreatwhitedevil83 1 year ago
Excellent video. Thank you for sharing.
6figureaffiliate 1 year ago
the skin holds all the oil
ljalaska 1 year ago
I find it more successful to load the fish in skin side down and also remove the skin before storing. Unless you like to eat the skin...but it really carrys too much fishy flavor.
redvan2000 1 year ago
Thank you for an excellent video!
rmwtsou 2 years ago
Why un iodised salt?
Brutalnemisis 2 years ago
The iodized table salt contains iodide, which can impart a metallic flavor to brined foods.
redvan2000 1 year ago
Great looking fish, looks like a good recipe also.
You have done a very fine job on the video, well thought out and very clear instructions. We can't get fish like that here in midwest. thanks for your post.
5 stars
dav1099 2 years ago