A good friend recently sent some Alaska Red Salmon my way. I decided to make full use of the smoker time by also pre-smoakin' some beans and chicken for dinner...
Pre soaked the salmon in my brine mix...
3/4 cup non iodized salt
1 cup brown sugar
1/2 cup white sugar
1 tablespoon onion powder
1 tablespoon garlic powder
3/4 cup teriyaki sauce
1/2 teaspoon ground pepper
1/2 cup lemon juice
3 qts. water
Stir all above until all salt and sugars dissolved. Place rinsed, clean salmon into brine and soak overnight in fridge ( at least 6 hours )
I prefer fillets - for less bones and cookability - but this is what my friend sent me...
Rinse under cool water, paper towel dry 'em and rack 'em for an hour or so until a bit of tackiness develops.Put 'em in the smoker and smoke 'em....
I do about 3 hours of smoke, hickory or mesquite, for cuts this thick between 170* - 190* with total smoker time 4-5 hours. Remove chunks as done.
While smokin' this batch I also pre smoked chicken thighs and beans for dinner....
sorry... no left overs
Pre soaked the salmon in my brine mix...
3/4 cup non iodized salt
1 cup brown sugar
1/2 cup white sugar
1 tablespoon onion powder
1 tablespoon garlic powder
3/4 cup teriyaki sauce
1/2 teaspoon ground pepper
1/2 cup lemon juice
3 qts. water
Stir all above until all salt and sugars dissolved. Place rinsed, clean salmon into brine and soak overnight in fridge ( at least 6 hours )
I prefer fillets - for less bones and cookability - but this is what my friend sent me...
Rinse under cool water, paper towel dry 'em and rack 'em for an hour or so until a bit of tackiness develops.Put 'em in the smoker and smoke 'em....
I do about 3 hours of smoke, hickory or mesquite, for cuts this thick between 170* - 190* with total smoker time 4-5 hours. Remove chunks as done.
While smokin' this batch I also pre smoked chicken thighs and beans for dinner....
sorry... no left overs
