fish stalker
Active Member
Well looks like my freezer and packing sucks. Half is good half is not. I think a good freezer is supposed to stay -18 constantly or something like that.
This year I am going to can alot of my salmon. No matter how much work it seems. I like having a slab to throw in the bbq. So I am also going to try Wolfs way with laying flat with water in the bag to form a airtight seal around the fillets.
But what to do with a few cohos that have bit of frost bite? Cut off the bits and smoke is my plan so far.
Thought I should go for a stronger flavored recipe then normal, or use even a hickory chip? Does everyone stick strictly with alder?
Its not that bad but they are coho as well so there not that nice flavor like sockeye anyway. Im thinking this?
Brine:
¾ cup honey
10 allspice berries
2 bay leafs
½ cup sea salt
4 oz rum
15 peppercorns
10 cloves
¼ cup lime juice
1 quart water
6oz ALDER chips (do not use Cedar)
1 large salmon fillet (about 2lbs)
Marinate fillet in brine for 3 hours. Pat dry and air dry for ½ hour. Smoke as the directions of your smoker, but use the highest grill and temperature should be about 160. It will take about 1 ½ hours. Serve warm for greatest flavor, but chilled also works well.
or any others ideas? what have you done that you liked. so many recipes out there with such different measurements.
The best ive ever had (not mine) was a blackberry port smoked. So mabey thinking of getting a bag of blackberrys out of the freezer and a bottle of port with some salt and sugar...?
This year I am going to can alot of my salmon. No matter how much work it seems. I like having a slab to throw in the bbq. So I am also going to try Wolfs way with laying flat with water in the bag to form a airtight seal around the fillets.
But what to do with a few cohos that have bit of frost bite? Cut off the bits and smoke is my plan so far.
Thought I should go for a stronger flavored recipe then normal, or use even a hickory chip? Does everyone stick strictly with alder?
Its not that bad but they are coho as well so there not that nice flavor like sockeye anyway. Im thinking this?
Brine:
¾ cup honey
10 allspice berries
2 bay leafs
½ cup sea salt
4 oz rum
15 peppercorns
10 cloves
¼ cup lime juice
1 quart water
6oz ALDER chips (do not use Cedar)
1 large salmon fillet (about 2lbs)
Marinate fillet in brine for 3 hours. Pat dry and air dry for ½ hour. Smoke as the directions of your smoker, but use the highest grill and temperature should be about 160. It will take about 1 ½ hours. Serve warm for greatest flavor, but chilled also works well.
or any others ideas? what have you done that you liked. so many recipes out there with such different measurements.
The best ive ever had (not mine) was a blackberry port smoked. So mabey thinking of getting a bag of blackberrys out of the freezer and a bottle of port with some salt and sugar...?