Скачать с ютуб The Best SMOKED SALMON on the Masterbuilt | How to Smoke Salmon в хорошем качестве

The Best SMOKED SALMON on the Masterbuilt | How to Smoke Salmon

Fire up your smokers! We're smokin' up some delicious Sockeye Salmon! When it comes to Salmon, always try to go for wild caught- but to each their own! Salmon is one of the few meats I like doing with a dry brine and it yields fantastic results. The honey maple glaze we're adding on top makes for a sweet, smokey, delicious snack or meal. Let's get started. _____________________________ 🔔 Don't forget to SUBSCRIBE and ring the bell !!! https://www.youtube.com/meatymike?sub... _____________________________ 🛒 Products I used in this video! As an Amazon Associate I earn from qualifying purchases. -Masterbuilt 130|P Electric Smoker: https://amzn.to/2W529OG -Rada Butcher Knife: https://amzn.to/3fRrMKF -Masterbuilt Side Smoker Attachment: https://amzn.to/2ZNI3ef -Western BBQ Wood Chips: https://amzn.to/2O8ulf8 _____________________________ 🌐 Follow me on social media: -Facebook:   / meatymike20   -Instagram:   / meatymike20   _______________________________ 🎶 Follow the link below for a 10% discount when you you sign up for Soundstripe! I use this platform for all of my music: https://soundstripe.com?fpr=meatymike _______________________________ 📩 DM for collabs or just because you like my face: [email protected] _____________________________ INSTRUCTIONS: Mix together your dry brine brown sugar, kosher salt, pepper, garlic powder, dill weed -Run your Salmon filets (wild caught!) under cool water and pat them dry -Debone the filets if necessary -Cover all parts of the Salmon in your brine -Wrap tight and store in fridge overnight -Pull Salmon out of fridge after brining -Rinse all brine off filets under cool water -Let filets sit in a cool dry place for 2-4hrs to form pellicle -Get your smoker up to 150f Use your choice of wood I'm using a mix of cherry and pecan After 1 hour, lay on your glaze honey, maple syrup, fresh thyme, minced garlic -Smoke for another hour -Pull out of smoker, put another layer of glaze on the Salmon -EAT!!!