Reply to "PICS Andi's Kippered Salmon"

tnqMember

ran out of maple syrup and didn't want to make a trip to grocer so decided to use honey for the baste before smoking and the results were great. I also do this brine recipe without the drying step sometimes when I just don't want to wait and still get great results; just keep smoking temp set at a low 180-190 and it will help to reduce the white goo. Try a light sprinkle of rub after the baste for a bit of spice; the CS Chicken rub works nice.

12/14/106:31 AM

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