How To Make SMOKED SALMON | Wet Brine Recipe With GIN - Episode 107

This delicious smoked salmon recipe is brined in a wet brown sugar, maple syrup and soy sauce brine, then finished with Gin for incredible flavour. The taste of this smoked salmon is amazing, and you can serve it hot or cold.

Smoked salmon is a process where fresh salmon (in this case fresh Chum Salmon) is either cold or hot-smoked. Hot smoking is when the salmon is smoked at temperatures between 120° and 180° until the desired texture and moisture are achieved.

This is our Sea Bums signature fisherman's smoked salmon recipe. This method is brined for 12 - 24 hours and then hot smoked with either applewood or alder chips and can be served hot or cold. We prefer to have our smoked salmon be nice and flaky with good moisture content. If it's dry, we say goodbye!

Ingredients for this recipe:

• 1.5 cups soy sauce
• 1 cup water
• 1 cup brown sugar
• 1/2 - 3/4 cup maple syrup
• 1/4 cup salt
• 4 ounces of gin
• 5 pounds of salmon

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