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I am making some now. Copper River Sockeye. Gonna be good. I need to go get more beer, I think. Ya have to watch it smoke, ya know? Great job Brudda. We are on Whidbey Island

this recipe is awesome, however, the smoking time is off by about 3 hours. I made this yesterday and followed your video to the tea! my salmon taste like crap! Very bitter. According to Google the reason for the taste is it was smoked too long!

This guy makes enough brine to cure a baby humpback 🐋! Yes I could simply cut the brine recipe in half but instead I’m going to add the brine to the salmon instead of adding the salmon to the entire batch of brine. This way I can use a much smaller amount of salmon (for example a 3 pound fillet) and not contaminate the entire bucket of brine. There is no need for that large amount of brine for a small amount of salmon. This expensive brine should last a few months in the fridge if you don’t contaminate it with raw salmon or raw anything. Heck you could brine some pork belly in this guys junkie juice and it would be 🔥. A smelly old shoe would taste like a brand new Air Jordan after brining in this.

👀🤤

Thanks, great simple effective fly!

delicious recipe

It would be nice if you replied to comments on your recipe

I used this recipe for years now. Everyone that tried it said pretty much tge same thing.. it is the best ever. Last time I did a 6lb. Brown trout. 👌

I have a couple questions for those who have tried the pineapple juice instead of water. Do you still keep fish in the brine for 12+ hours? Does the fish come out mushy or too soft to hang with tooth pick? Any feed back would be appreciated, thanks

Where did you get that beer mug???

Do you rinse after taking out of the brine? Thanks.

Do you let it in tooth picks at room temp ?

Yuuummmmm.

What temperature did you use? This recipe sounds amazing

Can you reuse the brine right after you do one brining? Due to lack of space in a fridge?

The marinade is worth more than the fish.

You could use a 1/3 of them ingredients and get same outcome.

After taking the fish out of the brine do you rinse it off.

Nice tutorial...

very long process, but it looks amazing!

Wow amazing. Stay connected

This was awesome! Swapped out the water for pineapple juice. Had King salmon on hand. Brought back memories from BC, where I first tried it. Thanks for the recipe

Does it matter what kind of salmon? I can only find the farmed salmon, not wild sockeye

I got diabetes watching all that sugar. Can't wait to try

What a waist of such great fresh fish slabs

Hey you never mentioned at what temp you smoked the fish at

Do you put in cold water to rince before drying?

Great video! Thank you for sharing. What was the house temperature when drying. It gets up to 110° where I live so want to make sure house isn't too hot. Thanks!

Cold smoker? Hot smoker?

Talk about mixing-up your measures, ha, ha, ha! Not sure whether you're metric or imperial... Good video, though. Cheers!

Make sure there is no history of diabetes in your family.

Can you post measurements in us measurements

Klass!!!! Thank you! how many grams of coarse salt per kilogram of fish ? Regards Ruslan.

Temperature ? Every video I’ve seen doesn’t say . Unless I missed it on your video

Dang

Felt like my blood sugar went up to 900 watching you make that brine.

How come you don't take the skin off in one piece before slicing. Seems it would be easier.

As a type 1 diabetic, I cried while watching this

how many times do you re-use the brine?

this also works for northern pike. exact same process. be sure to remove the skin. I even used the brine two timesl yes it is costly to make, and time consuming. but all good things are worth it. smoke at 160f for about 6-8 hours.

About the best I have seen, Good job & thanks for sharing you skills, Kodi

what temp do you smoke it at?

no no no PLEASE leave the skin on!!

Tried it for the first and probably the last time today.. Salmon gets way too mushy and allot of it even falls off the toothpicks because it just doesn't hold together. Very expensive brine too so be sure your have allot of salmon to make it worth while.

That's it! You got the best recipe around... Thanks 4 sharing! Plus you made such a total pro fairly short video edited perfectly. Loved it!

Thank u for ur Assistance sir. Awesome easy quick lesson.

8 years later, people still appreciating your video. Any by people, I mean me! Thanks so much for posting. Followed it almost to a T. Now I'm not sure if I had much less salmon than you. 3 Pinks and 1.5 sockeye. I still have almost 1.5L of brine left but everything is absolutely soaking in it. Made me happy to have some for another batch. QUESTION: The cheap bugger in me would like to use the brine again after the first batch is done curing. Am I crazy, or could I put it to use again? Thanks my friend.

I have been using this recipe for a coupe of years now. Thank you for posting. This is fabulous and my family and friends love it. I have also shared your video with a few folks asking for my recipe - letting them know - I poached it. :) thanks again!

Out of all the other candy salmon video. This is the very best one. I smoked a batch of Coho, the meat was just sweet and Smokey. You know you done it correctly when you can SEE thru the salmon flesh after the cure and aired dried.

Half N half the water pour in a bottle of KEHJIN Saki it`ll give it a sweet wine flavor as well ,But this way is ultimate ,, But in winter use this same method to make taffy boil it and pour it on fresh snow to cool yummy .