Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I've only ever grilled Kokanee when camping. I don't think they can compare to the delicious oiliness and girth in the ocean salmon. But I love it all!!! Thanks for your welcome
@JckDanls 07
You're absolutely right. I heated the syrup and honey prior to bottling it. There's no water, just a dry brine that quickly turns into liquid as it draws the moisture out of the fish. I had it all in a cooler and after 5 or 6 hours I opened it up mixed it around (liquidy at this...
Super simple...
4 parts brown sugar to 1 part kosher salt. That's it. Pieces of fish cut about 1x1x6, but I prefer variation. Brine for 24-36 hours. Wash completely.
Dry on oiled smoker racks for a day, did mine on the counter for a couple hours then in the fridge over night. Smoked with alder...
Hey guys (and gals?)
I've been smoking for a few years and having a lot of fun doing it. I decided to go BIGGER this year due to the record sockeye run we had in Vancouver Canada this year. I just built my first plywood smoker and had great success with it so far, there's always room for...
Thanks for the tip Bear! I have a feeling I'm really going to enjoy this site.
BTW, my brother (also a cabinet maker) just gave me shit for using the birch ply. I've now decided to fasten a golf umbrella to it. Maybe a second coat of stain wouldn't hurt either. It's on casters and I'd like to...
Definitely not Mdf. I stained it with an exterior stain on the outside and used a food grade caulking wherever it needed it. The seal on the door is nice and tight. After using it he first time I actually hosed it out! Held up great. I got maple syrup all over from spraying all my Indian candy...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.