I know the recipes are out there...beef tenderloin and salmon

[vlap]

Salt would be fine. Is it really needed? I just have not smoked fish before so I am not sure. Going to hot smoke it for dinner.

 

[richtee]

OK I used about 3 Tbsp Kosher per medium sized fillet. Try to keep salt lighter at the thinner portions of the fillets. Add B.S. at 2 Tbsp per, CBP at 1 Tbsp per, and a squeeze of lemon to coat. Wrap tight for a few hours, rinse and dry in front of moving air for the "pellicle". Once dry and shiny, smoke away.

 

[richtee]

Oh... if ya wanna mop, I used white 'whine", lemon and a touch of BS after an hour.

 

[vlap]

bs? i am drawing a blank!

 

[richtee]

B rown S ugar. Maybe we need this included ina "green word"?

 

[richtee]

And Salmonclubber is here... might wanna ask him too... :{)

 

[vlap]

I finally figured out later... sometimes the brain dont werk too well ya know...

 

[richtee]

Heh...How's it going?

 

[vlap]

Everything seems good. Tenderloin has a light coat of Jeff's rub and the salmon is resting. I am going to give it a short brine in the morning and start smoking both by 11.
Should be tasty!

 

[richtee]

Undoubtedly. Enjoy, and Merry Christmas!

 

[vlap]

Thanks and you have a good christmas as well.

Also check out that book i told you about. I like it more and more as I get into it. Very good book. Its definitely one of my favs already.

 

[richtee]

Sooo...how'd it go?

 

[vlap]

I started a new thread! Take a look