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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Old 17-10-2003, 03:01 PM
Bill
 
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Default 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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Old 17-10-2003, 06:21 PM
Bill
 
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Default 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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Old 17-10-2003, 11:23 PM
 
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Default 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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