I marinated it for about 13 to 14 hours in:
2 tablespoon of fresh ginger
1 diced jalapeño
1/4 of soy sauce
1/2 cup of orange juice
5 tablespoon of honey
2 shots of bourbon
I tablespoon of minced garlic
Next put a fan on the fish for a couple of hours so that pellicle start to form: I did 1 with the fan 1 hour in the frig and 1 hour on the other side with the fan. The fish is starting to dry out a little bit with no moisture on the outside of the fish, this is so the smoke can really take to the fish.
pellicle start to form
One the smoker
After 4 hours of smoke:
And the plate, it was so good!!! We had some Salmon from the store that you heard on the TV and radio " Honey Smoked Salmon" My wife told me that this tastes real close to it.
It was smoked with Hickory in the hopper in the Yoder and Apple in 2 amazing tubes....MMMMmmmm good stuff!! I want to try it with Maple next time instead of apple. Pulled at 140 degrees.
Thanks for looking.
Michael
2 tablespoon of fresh ginger
1 diced jalapeño
1/4 of soy sauce
1/2 cup of orange juice
5 tablespoon of honey
2 shots of bourbon
I tablespoon of minced garlic
Next put a fan on the fish for a couple of hours so that pellicle start to form: I did 1 with the fan 1 hour in the frig and 1 hour on the other side with the fan. The fish is starting to dry out a little bit with no moisture on the outside of the fish, this is so the smoke can really take to the fish.
pellicle start to form
One the smoker
After 4 hours of smoke:
And the plate, it was so good!!! We had some Salmon from the store that you heard on the TV and radio " Honey Smoked Salmon" My wife told me that this tastes real close to it.
It was smoked with Hickory in the hopper in the Yoder and Apple in 2 amazing tubes....MMMMmmmm good stuff!! I want to try it with Maple next time instead of apple. Pulled at 140 degrees.
Thanks for looking.
Michael
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