dooch
Smoke Blower
Seafood, and fish dinner for Good Friday dinner.
Some shrimp, local fresh deep fried yellow perch" My Lite breading recipe, a fish crisp, cajun spice type dry dredge, Deep fried round cut potato fries, deep fried local onion rings, and the Salmon that I forgot to serve that I started in the Little Chief, with four hours smoke from my AMPS. Next day, as I was walking by my smoker, I noticed some nice aromas. And then I said : OH SH"T, The SALMON!"
Looked inside expecting disaster, and this came out after 20 hrs. in the still plugged in Little Chief.
"BEST DAMN SMOKE SALMON!" that I have ever made or had! Rave reviews from all testers including the Better Half!
It did not dry out to jerkey standards, like I thought it would, but was at a perfect, moist, smoky, sweet, perfect piece of Salmon.
Got lucky I guess, but I will do it again.
FYI: Salmon was cured with a dry rubbed cure, had some brown sugar, and the basics.
Sorry, the natives were restless, so not alot of "Q" view!
