Managed to get my hands on some salmon this past week, so of course it HAS to go into the GOSM ....
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Smoked Salmon
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Looks good, Ron. Did you put any seasonings on it?Becky
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Weber 22.5" One Touch Gold Kettle - Black
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Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple Thermapen
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Man that looks good! Miss Louie's favorite!Sunset Eagle Aviation
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Originally posted by sweet_magnolia View PostLooks good, Ron. Did you put any seasonings on it?
4 cups dark brown sugar
1 cup non-iodized salt (canning & pickling or kosher salt)
10-15 cloves of garlic, finely minced
I prefer dark brown sugar over light brown sugar because I like the color that it gives the fish (a nice dark red). Stack the salmon pieces, covered in the mixture, in a non metallic container over night. In the morning you will have a "soup" that has acted as a flavoring brine. I usually use fruit wood (usually apple or cherry) for my salmon because I think the flavor is not so over powering for fish ....Ron
Weber Smokey Mountain
GOSM x 2
Vermont Casting Grill
Black Thermapen (only color available in these parts)
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Thanks for the info! This is something I have been thinking about trying once I get the courageBecky
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https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn
Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple Thermapen
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Love the color....looks delicious!!
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Originally posted by sweet_magnolia View PostThanks for the info! This is something I have been thinking about trying once I get the courageRon
Weber Smokey Mountain
GOSM x 2
Vermont Casting Grill
Black Thermapen (only color available in these parts)
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Ron,
that salmon looks amazing, your dry cure is really simple and with salmon I find that simplest is the best.. I have not perfected my salmon yet, but I am on my way....
points
Maybe my salmon mayven will share his RUM SALMON recipe?? (E!!)
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Originally posted by Dionysus View Post
4 cups dark brown sugar
1 cup non-iodized salt (canning & pickling or kosher salt)
10-15 cloves of garlic, finely minced
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Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostSoo a dry RUB... I see no curing agents there. With this recipe..get-r-done... for a hot smoke..nice choice!
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A Nitrate/nitrite mix- Either Prague or Tenderquick based. Or even a commercial CURE..Last edited by Richtee; 03-17-2009, 05:09 PM.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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No... any of the three- silly goose.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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