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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Salmon Suggestions
A coworker was given the skin on sides of two nice salmon (presently
frozen so no rush) and has asked me to smoke them for him. I plan to brine them before smoking and would appreciate any favorite recipes for the brine as well as any suggestions for the smoking. Thanks in advance. Bill |
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Never Mind: (Was Salmon Suggestions)
Never mind (and sorry). I did what I should have in the first place and
did a google search on the group. Now I have alot of decisions to make. |
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Salmon Suggestions
On Fri, 17 Oct 2003 09:01:42 -0500, Bill > wrote:
>A coworker was given the skin on sides of two nice salmon (presently >frozen so no rush) and has asked me to smoke them for him. I plan to >brine them before smoking and would appreciate any favorite recipes for >the brine as well as any suggestions for the smoking. > >Thanks in advance. The brine I like to use for smoked salmon is a little sweeter than some: 1 qt. water 1 c white sugar 1 c brown sugar 1/2 c salt some allspice berries (dried) I'll mix this, and let the fish soak overnight (or overday)...around 6-8 hours. Take it out, brief rinse, and let air dry until tacky (the forming of the pellicle). Hot smoke at about 225 (I run 225-250...don't sweat it much) until firm and no longer draining (for my smaller 1-1.5 pound fillets, about 1 1/2-2 hours). Bob |
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