- Jan 11, 2020
- 421
- 550
Got some Lake Michigan king (chinook) salmon Sunday night. Filleted boneless/skinless. Into the brine 10 PM Tuesday. Pulled out at noon on Weds. Rinsed. On wire rack in front of fan for 3 hours. Nice pellicle formed. Into the Bradley with apple pucks. First time putting AMNPS tray in there with apple pellets. I did get a row jumping when starting it, no biggie. Lots of good smoke rolling. 2hours at 100- 2hrs at 120- 2 hours at 140- 2 hours at 160. Pullled and chilled on racks in fridge overnight. Basted every 20-30 minutes the last few hours. Sweet and salty is my favorite on smoked fish. Great color on these and flavor was very good. Passed some around to neighbors and taking the rest camping today!
Brine: (scaled as needed to cover)
4 c water
1/2 c Kosher salt
1/2 c brown sugar
Pinch of Rosemary
squeeze honey
splash of soy sauce
1 tsp- Black Pepper, Garlic powder, Onion powder
Simmered and cooled
Basting Mix:
Brown sugar, honey, apple juice microwaved (have used maple syrup in past in place of honey)
Ahhh... loving me some summer time fun!
Brine: (scaled as needed to cover)
4 c water
1/2 c Kosher salt
1/2 c brown sugar
Pinch of Rosemary
squeeze honey
splash of soy sauce
1 tsp- Black Pepper, Garlic powder, Onion powder
Simmered and cooled
Basting Mix:
Brown sugar, honey, apple juice microwaved (have used maple syrup in past in place of honey)
Ahhh... loving me some summer time fun!