Post by: tony04 on February 17, 2010, 10:14:36 PM
Post by: carpsniperg2 on February 17, 2010, 10:27:08 PM
Post by: Ripper on February 17, 2010, 10:31:09 PM
Post by: BLKBEARKLR on February 17, 2010, 10:32:55 PM
One thing you dont find in a lot of the books, when you get done smoking them, they are usually a little dried out, I always take them while they are still warm and put them in a ziploc gallon bag and let the moisture accumulate in the bag and it kind of rehydrates them.
What kind of brine are you using?
I have a killer recipe if you want another one to try..
Joe
Post by: cw on February 17, 2010, 10:33:08 PM
Plain smoked salmon is great and you can also make a salmon spread with smoked salmon, cream cheese and a little cayenne powder. Goes great with crackers.
Post by: MissinCaliBlacktails on February 17, 2010, 10:44:48 PM
Can I have some? 8)
Post by: tony04 on February 17, 2010, 10:54:06 PM
tony
One thing you dont find in a lot of the books, when you get done smoking them, they are usually a little dried out, I always take them while they are still warm and put them in a ziploc gallon bag and let the moisture accumulate in the bag and it kind of rehydrates them.
What kind of brine are you using?
I have a killer recipe if you want another one to try..
Joe
my dad does basically same thing but he uses a tuperwear container. the brine i'm using is one i found on here.
http://hunting-washington.com/smf/index.php/topic,19569.0.html (http://hunting-washington.com/smf/index.php/topic,19569.0.html)
i used that recipe because i am a huge johnny seasoning fan. i put it on everything.
im all for recipes if anyone wants to share, but then this topic belongs in the recipe forum...
Post by: dawhunt on February 18, 2010, 07:51:08 AM
cover fish with brine rotate fish after 8 hrs brine for a total 16 hrs.
This brine makes its own liquid.
I don't rinse it off when I take it out of the brine,I just sorta scrape off the excess sugar let it set on the racks for a couple hrs then smoke it.
I only run two pans of smoke after that just let it cook untill done to the way you like.
Its candy man !!!!!!!!!!!!!!!!!!!!!!! :IBCOOL: whatever you do don't eat it as it comes out of the smoker
CUS YOU WON'T BE ABLE TO STOP !!!!!!!!!!!!!!!!!!!!!!!
Bob
Post by: tony04 on February 18, 2010, 09:35:36 AM
Post by: Pathfinder101 on February 18, 2010, 10:55:07 AM
Post by: Alchase on February 18, 2010, 12:20:15 PM
When I brine (I use a liquid recipe), I always substitute apple juice for water in the recipe. Gives it a sweet "kippered" flavor.
I do the same, unless making Squaw candy then I go 50/50 water and pure maple syrup.
Post by: Woodchuck on February 18, 2010, 12:45:40 PM
Post by: Pathfinder101 on February 18, 2010, 04:33:30 PM
Post by: fishingnut71 on February 18, 2010, 05:21:40 PM
Post by: hookr88 on February 18, 2010, 10:37:38 PM
Post by: Ripper on February 19, 2010, 09:33:55 AM
Post by: Alchase on February 20, 2010, 11:49:59 AM
Way to many brine options to list, as Hookr88 said, rinse after brining make a big difference. Seriously the only way to screw it up is to put too much salt in the brineand that will just make it too salty, and rinsing will usually take care of that.
Post by: quadrafire on February 22, 2010, 09:31:18 PM
[/quote]
I brine it, put it on a rack and place in front of a fan for about 1-2 hrs or until dry to the touch. Smoke away. for salmon I like apple or alder.
Post by: huntlakewood on March 04, 2010, 02:15:54 PM
They all sound good to me
Post by: NGOWENS on March 19, 2010, 12:05:18 PM
Also I made a Smoked Salmon chowder with some of mine and it was amazing! Let me know if you want the recipe.