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post #1 of 9
Thread Starter 
Some coho fillets being put in a dry brine. I use a mixture of 1 part salt and 2 part brown sugar. These will stay in the brine for 3 days until the brine has completely penetrated the entire fillet.
post #2 of 9

That sounds delicious! I'd be sneaking in and eating them right now! How fun! Cheers! - Leah

post #3 of 9
Thread Starter 
post #4 of 9
Thread Starter 
Fillets have been taken out of the brine and rinsed. Then dried off with paper towel. Next they will go into the Bradley for about 6 hours with alder pucks. The outside tempeture is slightly below freezing so I will be able to keep the inside cooler and get ore smoke into them before turning on the heating element towards the end to finish them.
post #5 of 9

That's looking so good!!! Happy Saturday!!! - Cheers! - Leah

post #6 of 9
Thread Starter 

Here's the finished product. :)
post #7 of 9

jeezuz.... i took ya fishing and let ya use THE PUNISHER .......

ya better drop some by the "shelter"

for a beer and a taste ya big bugger ...   ha ha ha

looks great Troy ... i wont be sure its not steelhead till i taste some  :0)

post #8 of 9
Thread Starter 
Hahaha don't worry I have some set aside for ya.
post #9 of 9

Wow! I've followed along (via your process and this thread) and must say that your finished product looks stunning! Enjoy, enjoy! Fantastic stuff. Cheers! - Leah

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