Used MrT's salmon brine recipe. Smoked for about 1 1/2 hours in the FEC with maple pellets at 200. Glazed with 2/3 maple syrup 1/3 bourbon, three coats about 10 minutes between coats.

Outstanding.

Thanks for looking...

Original Post

Well, I've tried everything to get the pics - no success. I wonder about other posters here. As for your pics on the other site, great stuff! I do a lot of salmon, but try to keep the "candy-ness" down since we enjoy it all year in a variety of savory recipes. I am glad you are also an afficianato of Mr. T's brine. I've used it for several years, never modified or changed. My SM066 does a fabulous job on salmon, I did about 30 lbs of Copper River sockeye this year, until I got tired of it and the supply ran out. There is still good sockeye at Costco, and I guess it will be there all summer but my freezer can only hold so much, and Copper River is special. Thanks for posting!

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