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.

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