Kerry Hansen Loc: Bremerton, WA

Salmon Fresh out of smoker

D Tong Loc: San Francisco,Ca

Wow looks yummy yummy what type of wood do you use and did you brine or just seasoning

Kerry Hansen Loc: Bremerton, WA

Alder and a dry brine.

DozerDave Loc: Port Orchard Wa.

What’s your recipe, Kerry. I’d like to try it out on some Kokanee. If’n you don’t mind sharing…🐟on

Jeremy Loc: America

I really wish you were right up the street here. WOW that looks good.

CamT Loc: La Porte, Texas

Yummy

Kerry Hansen Loc: Bremerton, WA

Make several batches of this so you have enough: 2 cups brown sugar, 1/3 cup salt and 1 Tbsp. of the no salt BULK SPICE MIXTURE described below:

Get a baking dish with sides and put 1/4 cup of mixture in dish. Roll a patted dry piece of Salmon in it to coat all sides, as it gets used up add another 1/4 cup to the dish, then put pieces into a Gal size zip Loc bag. fill bag and close. let sit in frig for at least 30 hours. You will need to turn bag from time to time to make sure all pieces of fish get the same exposure. You will see juice forming in the bag as the salt/sugar draws out juice from fish. After you finish brining , drain fish and lightly rinse and then dry with paper towels and put on your smoking racks. Let sit at least 2 hours to pelletize then smoke.




BULK SPICE MIXTURE

Use 2 2/3 TBS of mixture for each recipe batch in lieu of salted spices.

(2) .31 oz cans of Kroger celery flakes

(2) .56 oz cans of Kroger dill weed

(2) 2.12 oz cans of Kroger onion powder

(2) 2.5 oz cans of Kroger garlic powder

(2) 1.87 oz cans of Kroger white pepper (ground)

16 TBS Coleman’s mustard

16 TBS black pepper (ground)

(2) 1.8 oz bottles of Spice Island lemon peel

Grind any course ingredient in coffee grinder to a fine powder.

DozerDave Loc: Port Orchard Wa.

Thanks Kerry. I’ll have to give your recipe a try. I do something similar with salt and and brown sugar but not quite as many spices…🐟on

Kerry Hansen Loc: Bremerton, WA

Thanks Dave, mine is more sweet than salty.

DozerDave Loc: Port Orchard Wa.

Yeah mine too. When I make a batch I start with 6 cups of brown sugar to 1 cup of pink salt. And then I add about a 1/2 a cup of Costco rib rub. It’s got all the basic spices of a dry rub. It’s what they put on their seasoned baby back ribs in the store. It’s in the spice isles. I find that it’s not at every Costco. I get it at Gig Harbor…🐟on

Kerry Hansen Loc: Bremerton, WA

Sounds good. I think what helps me most is a remote temp monitor so that I stop when the thickest piece reaches an internal temp of 145 degrees that i monitor while i watch a few movies on the big screen.

DozerDave Loc: Port Orchard Wa.

Yeah, that’s about the temp I shoot for. What temperature do you set your smoker at? I try to hold at 180* on a gas smoker. Do you skin or do you smoke with the skin on?…🐟on

Kerry Hansen Loc: Bremerton, WA

Mine is a Propane smoker and runs hot, so I have the knob set between low and med, just enough to have the chips smolder producing smoke and I leave the door ajar otherwise it would finish the meat before I got enough smoke. temp hovers around 180.

Kerry Hansen Loc: Bremerton, WA

Skin on. Todays batch was in for 4 1/2 hours.

DozerDave Loc: Port Orchard Wa.

…🐟o