Thanks Bear. I will be experimenting with salmon. The wife loved it.
Thanks Gary. Have you smoked salmon?
Have you tried the Italian spice?
I loved it on the fish. I can see it being used on bacon and other stuff.
Todd said it has a oak base with rosemary and something else, cant remember.
Rosemary, Thyme & Basil
Yes, that sounds wonderful on a whole bunch of different meats.
Man that looks great. I've never been much of a salmon, trout, tuna, kinda guy. Although I have thought often about trying to make some Lox.
Really pretty color on the salmon, I think you must have done an outstanding job man.
LOL----I got some notes on yours too!!!
And now I got some on Adam's.
I forgot to mention that when I typically do Salmon nuggets and filets is immediately after I pull the fish out of the smoker to cool down, I will brush each piece with some diluted honey (some people like using maple syrup), and then "very lightly" sprinkle some coarse black pepper. Once the meat has cooled down, it would have absorbed the honey leaving a very nice sweet flavor slightly tainted by a couple pieces of black pepper.
Not for everyone's taste buds but my wife and fishing buddies can't get enough of it.