Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: HUNTINCOUPLE on November 23, 2015, 09:49:16 AM
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Thawed out a King and put it in a dry brine overnite then rinsed and air dryed to tacky. Smoked it all up in the Bigem Chief smoker and turned out grate.
Brine. 2cups brown sugar, 2cups white sugar, 2 cups pickling salt. Layered fish in tote and covered with dry mixture. Set in fridge overnite. Smoked with 3 pans Alder until the firmness we like!!!!!!
Happy Holidays All!!!!!
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Looks good! :drool: :tup:
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mmmmmmmmmm smoked salmon and beer. What's wrong with that? Nothin ;)
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Pictures are great!!! Sure looks good :)
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:tup:
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my recipe is somewhat similar. Based on Hardy Buoys from Port Hardy B.C.
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Thanks for the nice comments! We've done the brine with no salt, 1 cup salt and 2 cups salt. They all taste grate. This was definently the BEER drink batch!!!!!! :IBCOOL:
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Pale face makum good looking salmon,
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We back at'er today. I teach little pale face long family recipe for smoking sacred URB King Salmon's. He very teachable now. Hope he stays this way long time.....
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You trying not to roast your kid too? All bundled up right next to the stove. :chuckle:
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You trying not to roast your kid too? All bundled up right next to the stove. :chuckle:
Oh ya best napping spot in the shop! :IBCOOL:
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Another fine batch I'd say! :IBCOOL:
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Meat candy!!!!
:EAT: