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Greetings from Alberta Canada

post #1 of 6
Thread Starter 

Hello everyone... my interest in smoking started a year ago when a friend invited me to go salmon fishing and gave me a sample of his smoked salmon.  Since then I have been reading lots and deliberating on what smoker to get and now that I think about it, should have consulted forum members from here before a purchase. Oh well... I am the proud owner of  Traeger Texas Elite... and have been smoking madly for the last few days.  My first effort was pork ribs and it was really overdone.  Tasted good, but not fall off the bone and kind of dry.  I used the higher temp Memphis recipe and would not do that again.  I also tried beef jerky and while I like the taste the 1/4 inch recommended thickness is too thick... so next time will be a bit thinner.

 

Also pulled a smoked salmon recipe off the web and it was OK... company loved it, but it was a bit sweet for me with the brown sugar and maple syrup brine, and the continual basting with maple syrup.

 

Last night was great... fourth time is the charm I guess :)  I did pork tenderloin with a mustard baste (from the Traeger book) and it was great!

 

I am keen to learn and open to any feedback or suggestions.  I have BBQed a lot but am totally new to smoking.  

 

All the best!

David

post #2 of 6

texas.gif  Good morning and welcome to the forum, from a nice day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

Gary

post #3 of 6
Welcome David. A lot of recipes recommend sugar, maple syrup for smoked salmon. That's fine if you like the sweet tone. I don't - so I use no sugar, maple syrup or honey. Comes out perfect. The only thing you have to be careful with is time spent brining. With no sugar the meat will taste saltier (won't be unhealthier though...just that sugar masks some of the salt perception).
post #4 of 6
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

Welcome David. A lot of recipes recommend sugar, maple syrup for smoked salmon. That's fine if you like the sweet tone. I don't - so I use no sugar, maple syrup or honey. Comes out perfect. The only thing you have to be careful with is time spent brining. With no sugar the meat will taste saltier (won't be unhealthier though...just that sugar masks some of the salt perception).

Thanks atomicsmoke... I prefer the savoury over the sweet tones so I am with you.  The trouble is that most recipes for salmon have sugar. do you just omit the sweet stuff or do you substitute something? 

post #5 of 6
welcome1.gif

And a big "Howdy" from central Texas . . . a couple hours drive West of gary s.
post #6 of 6
Quote:
Originally Posted by goredcar View Post

Thanks atomicsmoke... I prefer the savoury over the sweet tones so I am with you.  The trouble is that most recipes for salmon have sugar. do you just omit the sweet stuff or do you substitute something? 
I just skip the suggar.
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