Discussion in 'Fish' started by capntrip, Mar 16, 2012.
B4 & After
Looks absolutely delicious! Do you have a sliced shot? How did it taste? And what kind of wood did you use?
No Details...Means it didn't come out so good!...JJ
I used Hickory which is my favorite w/salmon Smoked @ 175 for 31/2 hours the brine was apple juice soy sauce kosher salt brown sugar garlic powder and onion powder and bay leaves
And yes it turned out quite good I have only had one complaint since I've been smoking salmon and that was too salty but the guy uses no salt and everyone else told him it was how smoked salmon should be
Try using Yoshidas Sauce instead of Soy Sauce
Less Salt and adds a sweeter flavor to the salmon