Ready for the smoker
Aug 21, 2020 14:00:23 #
Putting the salmon from Wednesday on the smoker. Two pans of hickory then one of cherry wood. Should be ready in eight to ten hours. Can hardly wait.
Aug 21, 2020 14:05:17 #
Aug 21, 2020 14:07:18 #
I use brown sugar non iodized salt sometimes soy...and part of my fish always get some crushed red peppers and everyone comes back wanting to lick the bag on the hot type.
Aug 21, 2020 14:08:30 #
Big TC
Loc: Raytown, MO.
Westcoaster wrote:
Putting the salmon from Wednesday on the smoker. Two pans of hickory then one of cherry wood. Should be ready in eight to ten hours. Can hardly wait.
Damm that looks good.
What kind of smoker do you have?
Aug 21, 2020 14:44:38 #
Brine- 1/2 cup non-iodized salt,1/2 sugar, and lemon pepper in 1qt. water. Cover and soak for 10 to 12 hours. Remove from brine and rinse in running water. pat dry with paper towel, then place on racks, then lightly sprinkle with lemon pepper. Let dry for one hour then it's ready to smoke. Have a Masterbuilt Elite electric.
Aug 21, 2020 15:10:28 #
Westcoaster wrote:
Brine- 1/2 cup non-iodized salt,1/2 sugar, and lemon pepper in 1qt. water. Cover and soak for 10 to 12 hours. Remove from brine and rinse in running water. pat dry with paper towel, then place on racks, then lightly sprinkle with lemon pepper. Let dry for one hour then it's ready to smoke. Have a Masterbuilt Elite electric.
I guarantee if you add a little crushed red pepper ( pizza peppers) to a little of it you will be very surprised. I put it right on the lowest rack (so it wont drip on to other racks). It just adds a bit of spice the flavor is same just adds a spicy aftertaste. I just sprinkle it on the meat as it goes in smoker
Aug 21, 2020 16:32:56 #
Jeremy; Thanks for that. I found some in the cabinet and will go put some on a few pieces to try. I like things a little spicy but the wife won't eat anything hot. This might work.Will let you know how it turns out.
Aug 21, 2020 20:55:07 #
Finished product. Ready to enjoy.
Jeremy ,I tried the red pepper and it was too late cause it would not stick. I'll try it for sure next time.
Jeremy ,I tried the red pepper and it was too late cause it would not stick. I'll try it for sure next time.
Aug 21, 2020 20:57:30 #
Aug 22, 2020 07:52:56 #
Aug 22, 2020 09:05:39 #
Cubsfan
Loc: Destin Florida
Sounds great . I’m doing some chunks of salmon too on green egg . I like to use Maple wood . I paint fish with maple syrup and honey and kick it with Texas Pete’s hot sauce . It taste like hot candy .
Aug 22, 2020 10:10:44 #
Westcoaster wrote:
Finished product. Ready to enjoy.
Jeremy ,I tried the red pepper and it was too late cause it would not stick. I'll try it for sure next time.
Jeremy ,I tried the red pepper and it was too late cause it would not stick. I'll try it for sure next time.
My wife says that it’s obscene for one person to have that much smoked salmon. Lol. We’ll be right over.
Aug 22, 2020 10:11:25 #
Cubsfan wrote:
Sounds great . I’m doing some chunks of salmon too on green egg . I like to use Maple wood . I paint fish with maple syrup and honey and kick it with Texas Pete’s hot sauce . It taste like hot candy .
OMG! That sounds delicious 😋
Aug 22, 2020 10:35:24 #
Aug 22, 2020 11:19:59 #
Cubsfan wrote:
Haha come on over
I’ll send my brother, he’s down in Lakeland.
If you want to reply, then register here. Registration is free and your account is created instantly, so you can post right away.