Posted October 07 2010 - 02:25 PM
Posted October 07 2010 - 03:17 PM
But to help others help you, will you be hot smoking or cold smoking?
I would think the techinque and the pre-preparation would be different for each.
Posted October 07 2010 - 04:21 PM
Posted October 07 2010 - 07:21 PM
Posted October 09 2010 - 09:23 PM
Lets just say I got a refund and had steak instead
Posted October 09 2010 - 09:38 PM
Posted October 11 2010 - 08:55 PM
Posted October 12 2010 - 07:49 AM
For one side of salmon (about 3 pounds)
1 large bottle of store bought terryaki sauce
3/4 cup kosher salt
1/2 cup brown sugar
4 cups of water (or enough to cover the fillet)
Brine for 3 or 4 hours, then remove, give it a quick rinse under cold water, pat dry and put in the fridge uncovered for at least an hour.
I have used both a small electric Little Chief smoker and my WSM, and I think it comes out better on the electric smoker, but your results may vary.
Smoke over your favorite hardwood chips....I like apple, for 4 hours or until the fat starts to ooze out from the thicker parts of the fillet. You can smoke longer or shorter based on your desired texture.
Posted October 12 2010 - 09:54 AM
Posted October 12 2010 - 09:55 AM
Posted October 12 2010 - 10:24 AM
Posted October 12 2010 - 10:25 AM