Smokin' Salmon
Posted: Fri Apr 11, 2014 19:53
Took the big fish and cut it into easy-to-fillet pieces
Really great color on the fillets, the salmons stomach was stuffed with anchovies
Trying out a new brine recipe, similar to the one my fishing partner and I have always used
1 cup canning salt
2 cups brown sugar
3 cups Yoshida teriyaki sauce
3 cups pineapple juice
3 cups water
2 tbsp each onion powder, garlic powder, black pepper
1 tbsp Instacure #1
After brining in the fridge overnight I had the fillets on racks in the West Nile Virus Room drying under a strong fan
Three hours and it was time to give the fillets a honey baste and let them drip for a bit
I just popped the load in the Pro 100 pre-heated to 120° with a full pan of moistened applewood. In a hour I'll raised the temp to 145° for 3-4 hours, then raise the temp to 170° for a hour or two. It should all be done just in time for cocktails! RAY
Really great color on the fillets, the salmons stomach was stuffed with anchovies
Trying out a new brine recipe, similar to the one my fishing partner and I have always used
1 cup canning salt
2 cups brown sugar
3 cups Yoshida teriyaki sauce
3 cups pineapple juice
3 cups water
2 tbsp each onion powder, garlic powder, black pepper
1 tbsp Instacure #1
After brining in the fridge overnight I had the fillets on racks in the West Nile Virus Room drying under a strong fan
Three hours and it was time to give the fillets a honey baste and let them drip for a bit
I just popped the load in the Pro 100 pre-heated to 120° with a full pan of moistened applewood. In a hour I'll raised the temp to 145° for 3-4 hours, then raise the temp to 170° for a hour or two. It should all be done just in time for cocktails! RAY