ChefPonzio

Hot Smoked Salmon... Wet brining and a slow hot smoke is the way for me! Recipe 👇 While I am not the biggest fan of salmon, I do love smoked salmon! There are a few different ways to prepare a smoked salmon, dry brine and cold smoke or wet brine and hot smoke. The latter is my go to for smoking salmon. I love the the flakey texture from a hot smoke versus the sliced, cold smoked style. We break this into large chunks after cooking for a salmon salad or serve a piece just like this on a bagel for an amazing breakfast sandwich. Salmon Wet Brine 2 quarts cold water 2/3 cup kosher salt 2 cups brown sugar 1/4 cup bbq spice 1. Combine all ingredients in a bowl and whisk together 2. Pour the brine over the fish and allow it to brine for 3-4 hours Hot Smoking Salmon 3# salmon filet, skin on 1. Remove the salmon from the brine and place in the refrigerator, uncovered, overnight 2. Season the salmon with bbq spice 3. Heat your smoker to 185 degrees and place the salmon in to cook 4. Smoke the salmon for 3-4 hours until the internal temperature is 140 degrees 5. Allow the salmon to come to room temperature then refrigerate until serving . . #smokedsalmon #lox #loxbagel #smoking #bbq #seafood #salmon #salmonrecipe #fish #fishrecipe #fishrecipes

Have you cut spicy peppers and rubbed your eye after? That is always the worst part about cutting chiles like jalapeños, habaneros and other hot peppers. This kitchen hack shows you an easy way to remove spicy pepper juices from your hands. This hand washing technique is a natural remedy and will keep your eyes and other body parts safe from burning! ** Follow Michael Ponzio on Social Media ** Instagram https://www.instagram.com/chefponzio Facebook https://www.facebook.com/chefponzio