Thanksgiving Smoked Salmon

Discussion in 'Fish' started by sawhorseray, Nov 28, 2014.

  1. sawhorseray

    sawhorseray Smoke Blower

    I decided to turn the other day's river luck into something yummy

    I had this one and another in the freezer so I made up a big batch of brine

    I qt Yoshidas Teriyaki sauce

    I bottle chardonnay

    1 cup brown sugar

    1/2 cup canning salt

    1 tbsp. garlic powder

    1 tbsp. onion powder

    1 tbso black pepper

    2 cups water

    Let the fillets sit in the brine overnight in the fridge and got up before the birds sing to move them out to the West Nile Virus room to dry under a strong fan for 3 hours

    Once a proper pellicle was formed I brushed each piece of fillet with a coating of honey and let the excess drip off for another hour. Then it was time for a ride in the Pro 100, applewood, 120º for two hours, 140º for two more, 160º until it hit 140ºIT

    Things come out real nice and this will help Santa fill the stockings of a few old friends along with some Canadian bacon and Hungarian Kolbasz sausage that I smoked earlier. The boats tucked away in the garage with a full gas tank and fuel stabilizer, the rods stored overhead, fishing all done till the spring thaw after the new hip gets installed. Off to Punta Cana next week! RAY
  2. Ray

    That is a nice way to spend a Thanksgiving. It looks good.

    Happy smoken.

  3. Great way to spend the day. I have a freezer full of Chinook and I think I have some friends that would enjoy receiving some for Christ mas too. Great idea.

    Good luck on the hip and get back on the water asap!

    Nice salmon shot too!


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