Smoked salmon
Nov 22, 2020 14:33:23 #
Forgot to mention , every time I ho for another beer I tend the smoker.
That way the food is done about the same time I am!!!
You should see me after a 14 hour brisket !! It ain’t pretty !!!
That way the food is done about the same time I am!!!
You should see me after a 14 hour brisket !! It ain’t pretty !!!
Nov 22, 2020 14:38:59 #
Papa Bear JD
Loc: Interlochen, Michigan
Ben Bragg wrote:
Picked up a 6 pound Wild Scottish salmon Fillet this morning
Got her dry brining now. Will brine 8 hours and air dry over nite.
Put in smoker tomorrow. Smoke with Maple from my trees
I like to glaze With Real maple syrup.
I do this every year about this time. Big hit at holiday parties. Can’t wait.
Got her dry brining now. Will brine 8 hours and air dry over nite.
Put in smoker tomorrow. Smoke with Maple from my trees
I like to glaze With Real maple syrup.
I do this every year about this time. Big hit at holiday parties. Can’t wait.
Man, that's candy! The finest kind!!!
Nov 22, 2020 15:04:16 #
Ben Bragg wrote:
Forgot to mention , every time I ho for another beer I tend the smoker.
That way the food is done about the same time I am!!!
You should see me after a 14 hour brisket !! It ain’t pretty !!!
That way the food is done about the same time I am!!!
You should see me after a 14 hour brisket !! It ain’t pretty !!!
LOL
Nov 22, 2020 15:47:23 #
Nov 22, 2020 16:58:17 #
Nov 22, 2020 17:34:50 #
Knocked it out of the park !!!
Fishy but not too much
Salty but not too much
Sweet but not too much
Smoky but not too much.
Not too dry. Not too moist.
Really really good !!!
Fishy but not too much
Salty but not too much
Sweet but not too much
Smoky but not too much.
Not too dry. Not too moist.
Really really good !!!
Nov 22, 2020 18:05:35 #
ECarl
Loc: STURGIS, Michigan
Ben, re. Your Smoked Salmon recipe, your making me salivate so much it’s difficult to write on sloppy, wet, soggy paper!😂
But I do have a question or two.
When air drying in the oven for 12 hours, That would be with no heat or fan ventilation, right?
Is the previous brining sufficient to avoid spoilage?
The reference to maple and apple mix, I believe what you are saying is maple SYRUP and apple JUICE as a brush on basting before smoking (or possibly during smoking?).
Thank You,
Ecarl
But I do have a question or two.
When air drying in the oven for 12 hours, That would be with no heat or fan ventilation, right?
Is the previous brining sufficient to avoid spoilage?
The reference to maple and apple mix, I believe what you are saying is maple SYRUP and apple JUICE as a brush on basting before smoking (or possibly during smoking?).
Thank You,
Ecarl
Nov 22, 2020 19:12:12 #
In oven no heat
The brine stops spoilage
Apple maple mix means apple wood and maple wood used for smoke
The brine stops spoilage
Apple maple mix means apple wood and maple wood used for smoke
Nov 23, 2020 11:16:46 #
Nov 23, 2020 12:01:49 #
Ben Bragg wrote:
Knocked it out of the park !!!
Fishy but not too much
Salty but not too much
Sweet but not too much
Smoky but not too much.
Not too dry. Not too moist.
Really really good !!!
Fishy but not too much
Salty but not too much
Sweet but not too much
Smoky but not too much.
Not too dry. Not too moist.
Really really good !!!
I do nearly the same with Steelhead or Lakers (or any trout) except I use Maple Sugar instead of brown sugar. I have to order the Maple sugar on line as we do not have it around here. My family (mom & dad) were both born in Upstate New York so Maple sugar, Maple Syrup- pure Maple anything has always ruled. And its sooo good. Wife is a Utah gal and it took me years to convert her to pure ‘Maple’ but now she wants nothing else😂😂
Nov 24, 2020 09:46:27 #
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