Smoked salmon and Cremant

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OldSmoke

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Sep 5, 2020
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Well, after all of the movie quotes and viagra jokes, it was time to get serious and brine some sockeye to smoke tomorrow. For just four hours using a simple apple juice based brine. I’ll smoke it over apple, and a touch of hickory, and with each temperature step, brush them lightly with pure maple syrup. The PID conversion really makes the temperature steps possible. I’m doing two small pieces since there is just the two of us.

I may have to put bilge pumps in the smoker after the snow and rain we have had. I have no idea what condition it is in. When I turn on the propane, it‘ll probably blow bubbles.

If all goes well, I will be serving it tomorrow night on crostini with cream cheese, served with a chilled French Cremant Pinot Noir (French sparkling rose). If I don’t screw it up, it will be awesome. I’m following an old family recipe I assembled a couple of months ago from a variety of other recipes.

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Sounds Great, Smoke!!
Be back for Final !
BTW: What makes you think the Viagra was a Joke?
Grandma's Smiling---Not Laughing!

Bear
 
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Off and running. Just lightly basted with maple syrup. I’m including the recipe I am following.

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Oh yea. It took about four hours to reach 145 degrees in steps. If you use the recipe, go easy on the maple syrup.

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The crostini is a sourdough baguette, spread with a mixture of EVO and butter, with a light sprinkle of sea salt. Then toasted. Perfect for a Tuesday night.

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Delicious!
 
Whew...I was afraid I'd need the extra large buttered popcorn for this one and an extra 12-pack of beer. Got by with the medium popcorn and one 12-pack. Was a great show and that meal looks outstanding!! Fish is absolutely stunning.

Robert
 
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