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Awesome, thanks guys! I’m hoping to hit the water this week and get some more salmon to try these recipes on! I’m learning so much about salmon fishing this summer, it’s been really fun!
Mine is top secret and not for sharing.....3 parts dark brown sugar....Then.....1 part kosher salt.....Mix, cover fish fully. Let sit for 3 to 24 hours. Rinse twice, cold water. Let air dry for at least 30 minutes. Smoke low and slow until desired dryness. I like a moist fish so approx 5 hours with my smoker set at 175 which gives me a smoking temp of about 225 or so.Once done, let sit to room temp, vac pak.That's it. I smoke with apple, alder, or I'm also fond of pecan even for fish.
You guys should try air drying longer. Like at least overnight before going into the smoker. It lets the salt evenly distribute throughout the fish and you end up with an even tastier product.
pinks are thick in 13... have had a couple 20+ days targeting kings.. they are even hitting black gear
Things are slowing down for Pinks in the Puyallup River. Silvers are coming in though, so all is good.