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A friend of mine that I go salmon fishin with up in Michigan called yesterday and asked if I was ready to go to Ludington. Hell yeah, I say. He says, oh by the way I have a salmon I need you to smoke for me. I knew I would pay for the trip somehow.
Anyway he brought me about 7# of fresh king that he caught on Sunday. I brined it up with ....
1/3 cup brown sugar
¼ cup Tender quack
2 cups soy sauce
1 cup water
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. pepper
½ tsp. Tabasco sauce
2 cups water..... for about 8 hours, drained, rinsed and let the pellicle do its thing. Into the smoker at 130* with oak and alder for 3 hours, raised temp to 160 for a couple more and then put a bourbon glaze on some of it and finished at 180 for another hour.
That's my story and I'm stickin' to it!
Anyway he brought me about 7# of fresh king that he caught on Sunday. I brined it up with ....
1/3 cup brown sugar
¼ cup Tender quack
2 cups soy sauce
1 cup water
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. pepper
½ tsp. Tabasco sauce
2 cups water..... for about 8 hours, drained, rinsed and let the pellicle do its thing. Into the smoker at 130* with oak and alder for 3 hours, raised temp to 160 for a couple more and then put a bourbon glaze on some of it and finished at 180 for another hour.
That's my story and I'm stickin' to it!
NICE !!!!!
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