or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Atlantic salmon fresh off the smoker Q view
New Posts  All Forums:Forum Nav:

Atlantic salmon fresh off the smoker Q view

post #1 of 7
Thread Starter 

B4 & Aftertodays smoke 001.jpgtodays smoke 002.jpg

post #2 of 7

Looks absolutely delicious!  Do you have a sliced shot?  How did it taste? And what kind of wood did you use?

post #3 of 7

Looks-Great.gif

post #4 of 7

X3.......................icon14.gif

 

Joe

post #5 of 7

No Details...Means it didn't come out so good!...JJ

post #6 of 7
Thread Starter 

 I used Hickory which is my favorite w/salmon Smoked @ 175 for 31/2 hours the brine was apple juice soy sauce kosher salt brown sugar garlic powder and onion powder and bay leaves

 

And yes it turned out quite good I have only had one complaint since I've been smoking salmon and that was too salty but the guy uses no salt and everyone else told him it was how smoked salmon should be

post #7 of 7

Try using Yoshidas Sauce instead of Soy Sauce

Less Salt and adds a sweeter flavor to the salmon

 

TJ

No Creosote! A-Maze-N Smokers

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Atlantic salmon fresh off the smoker Q view