Looks fantastic. How long did you end up smoking? What was the purpose of putting the fish on your GMG?
Looks fantastic. How long did you end up smoking? What was the purpose of putting the fish on your GMG?
Justin,Thanks Craig, after the dry brine & the pellicle forms I just put them in the GMG for a couple hours at 150* to smoke.... It's the lowest setting on the GMG.... Hope that answers your question ! If not just drop me another line & thanks again for stopping by !
Justin
That is beautiful. Nice color. I do a wet brine with kosher salt and dark brown sugar. I originally got my recipe from Burning Desires cookbook by the owner of Sante Fe chili company. He has a really good sauce recipe to go with it. Enjoy.l
beautiful smoked salmon my friend....my Jerry loved smoked salmon. Your baby girl's comment is too cute.
Just off the smoker & setting for a few before dinner.... The last pic is my seven year old daughters.... She told me she's gonna be a Grillin Girl ! LOL
Beautiful......and kudos to 'grillin' girl'.....and by all means sign her up on here....keep that interest alive. hell, maybe even start a young smokers group?????? get them off the ipads, ipods, cell phones, play stations etc and play with some FIRE!!!....lol Regards.....Willie
Justin,
Thanks for the clarification for I thought you were smoking the fish for a couple hours in something else, then placing it in the GMG.
Craig
Thanks JM, I really appreciate the kind words ! It was quite good.... Love smoked salmon.... That recipe sounds great, any chance ya would share it as I'am always lookin for new ways to do the salmon.....
beautiful smoked salmon my friend....my Jerry loved smoked salmon. Your baby girl's comment is too cute.
Thanks JM, I really appreciate the kind words ! It was quite good.... Love smoked salmon.... That recipe sounds great, any chance ya would share it as I'am always lookin for new ways to do the salmon.....
Here you go. It was the El Paso Chili company. I put this together for a cousin who wanted to get into smoking. I have always had rave reviews for this. I think the sauce is really good. I take leftover salmon and sauce and make a sandwich on pumpernickel bread. Yum. Let me know if you try it.
From Burning Desires by W. Park Kerr who is the president of the El Paso Chili Company.
MARINADE:
8 cups water
2/3 cup salt (I use Kosher)
½ cup dark brown sugar
Bring to boil and let cool (I usually do this the night before)
1 salmon (6-10 lbs) or a couple of fillets
Place Salmon in a large pan, skin side up, and pour marinade on top. You can use heavy plates to hold it down. Cover and let sit in fridge 8 – 10 hours. After that rinse salmon.
Start your smoker and smoke salmon, skin side down, 1 ½ to 2 hours or until you can flake it with a fork. Temp of smoker should stay between 225 – 275 degrees F.
Serve with sauce.
Sauce:
1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons honey mustard
2 green onions chopped fine
approx. ¼ teaspoon fresh lemon juice
A GENEROUS grinding of black pepper
Mix and let sit in fridge for about a ½ hour.
You can do this on a grill or gas grill too. Just do it with the coals to one side, or with one side of the burners turned off. use hickory chips
I don't know how this fantastic Salmon Post evaded the Bear for 3 days, but I finally sniffed it out !!:drool :drool
Looks Awesome Justin!!!-----------------------:points:
Mighty Tasty!!Thumbs Up Thumbs Up
Bear