Ep. 9: Smoked Salmon

This week Josh explains how he made his smoked salmon.  In case you want to read it instead of listening (you should listen anyways) the recipe is as follows:  Depending on how much salmon you’re smoking (I only had about 2 pounds) I used salt and brown sugar as the dry brine. I eyeball everything but if I had to guess it was probably close to a cup of brown sugar and about 1/3 or so of salt. Make sure you cover the salmon nicely. I placed the salmon in an air tight tub and let it sit over night. Rinse the salmon off with water and let it dry out. And then I smoked it at 165 until I got an internal temp of around 130.  At about the last half hour or so of the cook I basted it with honey.  Just a heads up, there is a picture of the end product on the Instagram page.   And as always, there are some fun headlines and some tips on how to be a better man. Make sure you follow the show on social media and if you want to get in touch with us and ask questions or suggest topics send us a DM on Instagram or message us at [email protected] Thank you for your support.