Wondering what you guys think of the concoction below.. Never tried smoking salmon before so Sunday will be my first attempt.. I've done cedar plank on the BBQ so I'm going to attempt it in my new smoker..
I'm going to brine the salmon in brown sugar, salt and a little garlic powder for 12 hours or so.. Then I'm going to use this recipe I found:
- 1/4 cup pineapple juice
- 1/3 cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3/4 cup honey
- 1/4 cup packed brown sugar
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes.
I'm going to smoke it at 150* or so until internal temp is 140* What's your guy's thoughts?? You think this will turn out okay or should I use a more basic recipe like honey and garlic powder? Not sure on wood chips.. If I can find Cherry then I'll use it.. I live in the boonies so resources are limited.. Thanks in advance!!!