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  • Fresh steelhead

    Some folks caught 3 nice steelhead the other day here on the Clearwater River in Idaho.

    6 nice fillets they brought to me to smoke for them



    My dry brine is just 4 to 1 cups ratio of brown sugar to kosher salt

    Ready to get happy over night stay in the fridge







    They sure got happy over night




    Forming the pellicle



    And out of the smoker IT of 145

    Drizzle with warm Honey, and topped off with course black pepper







    They were very happy with the results

    Steve

    Sent from my XT1650 using Tapatalk
    Desert Storm Vet - USS Midway CV41 - decom crew.
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  • #2
    Money!
    sigpic

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    • #3
      DAYUMMM!!!


      all day for that masterpiece!!


      Drinks well with others



      ~ P4 ~

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      • #4
        I'd love to try some of that!
        BBQ Eng.

        The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
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        I built the Iron Maiden - Iron Maiden Smoker Build

        Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

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        • #5
          Originally posted by Fishawn View Post
          Money!
          Thanks, Fish,,,, I'm pretty sure these went past your house a few days ago before heading up the Columbia to us,, Im sure they take directions like my kids do LOL
          Desert Storm Vet - USS Midway CV41 - decom crew.
          1930 Fridge Build
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          • #6
            Originally posted by HawgHeaven View Post
            DAYUMMM!!!


            all day for that masterpiece!!
            Thank you sir,,,, Presentation is a big thing to me when you are sending your friends product back to them ,,, free or not LOL
            Desert Storm Vet - USS Midway CV41 - decom crew.
            1930 Fridge Build
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            • #7
              Originally posted by BBQ Engineer View Post
              I'd love to try some of that!
              I saved a piece for the wife you can TRY to get it from her Good luck
              Desert Storm Vet - USS Midway CV41 - decom crew.
              1930 Fridge Build
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              • #8
                That Looks Just Freaking Awesome, DS !!! ----

                Mighty Tasty!!

                Bear
                Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                Mom & 4 Cub litter---Potter County, PA:

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                • #9
                  That looks fantastic. My steelhead comes from Costco, no contest


                  Sent from my iPad using Tapatalk

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                  • #10
                    Not big on salmon here but that looks damn good...
                    Craig
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                    • #11
                      Beautiful color. I miss the days of my feet so cold from the stream and the glorious meals at day's end. Truly, I'm jealous but happy to know folks are still out there.
                      sigpic

                      Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                      • #12
                        That looks fantastic. Nicely done

                        I use a similar brine all the time.
                        2 cups brown sugar
                        2 cups Turbino sugar
                        1 cup coarse sea salt
                        1 Tblsp ground ginger
                        Jim

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                        • #13
                          That's the way I pretty much do my salmon too. Love that you have used fresh and wild. Quality in is quality out. I use a bag of dark brown (demerara) sugar to 7/8 cup of kosher salt. I also like to add fresh ground pepper right in the mix.
                          Did you use Alder?

                          Nice job :0)
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                          • #14
                            Looks fantastic

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                            • #15
                              Originally posted by XLR8R View Post
                              That's the way I pretty much do my salmon too. Love that you have used fresh and wild. Quality in is quality out. I use a bag of dark brown (demerara) sugar to 7/8 cup of kosher salt. I also like to add fresh ground pepper right in the mix.
                              Did you use Alder?

                              Nice job :0)
                              Thanks, I used apple,,, turn out good,
                              Desert Storm Vet - USS Midway CV41 - decom crew.
                              1930 Fridge Build
                              MES 30" With Mailbox Mod
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