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  #1  
Old 07-09-2017, 11:26 PM
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Default First go with Mad Hunky Salmon brine

Brined and vac bagged for 23 hours and into the MES.

Smoking away

Finished product.

I think it turned out good. The brine was excellent....Thanks Rich for the pointers.
z
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  #2  
Old 07-09-2017, 11:40 PM
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We talked... yeah... itís not a fried filet. But happy you enjoyed it.
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  #3  
Old 07-10-2017, 09:20 AM
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Looks great and the docs keeps suggesting more fish so... When Wild caught I'll give it a try. Now to find best wood to use. No longer access to citrus or mangrove.
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Old 07-10-2017, 10:02 AM
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Quote:
Originally Posted by BrisketJunkie View Post
Looks great and the docs keeps suggesting more fish so... When Wild caught I'll give it a try. Now to find best wood to use. No longer access to citrus or mangrove.
Alder is the classic. HD and possibly some Do-It hardwares carry chunks or chips of it usually...
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Old 07-10-2017, 12:35 PM
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Alder is the classic. HD and possibly some Do-It hardwares carry chunks or chips of it usually...
Road trip. HD 60 miles away this side of Knoxville. Maybe better to have it shipped. Eyes get big in those kind of stores. Much bigger than my wallet. I do love slow smoked salmon.
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  #6  
Old 07-10-2017, 12:46 PM
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looks great! I love smoked salmon. As Rich said, Alder would be the traditional wood, at least here in the PNW, but I find any fruit wood, or maple work just as well.
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Old 07-10-2017, 01:13 PM
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I initially ate this warm for supper last night and thought you know..I am just not a salmon fan. I used to smoke a lot of carp and buffalo back in the 70s and I never really enjoyed it until it was fridged overnight and eaten cold the next day.....same story here. I tried some of this salmon a bit ago and can't quit eating it. The taste of the brine really shines thru now. Great stuff Rich!
z
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Old 07-10-2017, 01:36 PM
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Quote:
Originally Posted by zombini View Post
I initially ate this warm for supper last night and thought you know..I am just not a salmon fan. I used to smoke a lot of carp and buffalo back in the 70s and I never really enjoyed it until it was fridged overnight and eaten cold the next day.....same story here. I tried some of this salmon a bit ago and can't quit eating it. The taste of the brine really shines thru now. Great stuff Rich!
z
My pleasure sir :{) I am happy you enjoy the stuff!
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Old 07-10-2017, 01:37 PM
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I'm with you, I like my salmon better cold. Great with crackers and a little bit of wasabi
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Old 07-11-2017, 08:19 PM
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I'm with you, I like my salmon better cold. Great with crackers and a little bit of wasabi
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Old 07-11-2017, 09:00 PM
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Quote:
Originally Posted by zombini View Post
I initially ate this warm for supper last night and thought you know..I am just not a salmon fan. I used to smoke a lot of carp and buffalo back in the 70s and I never really enjoyed it until it was fridged overnight and eaten cold the next day.....same story here. I tried some of this salmon a bit ago and can't quit eating it. The taste of the brine really shines thru now. Great stuff Rich!
z
X3. Cold for me also. Tiger Sauce with smoked Salmon/Steelhead on a Ritz. Or mixed with cream cheese as a cracker dip, again with a dab of Tiger Sauce on top.
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Old 07-11-2017, 09:11 PM
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You have a good tiger sauce recipe?


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Old 07-11-2017, 09:22 PM
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Originally Posted by zombini View Post
You have a good tiger sauce recipe?


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Yeah, the store!

Just kidding, I buy it from the store, bottled. It's a family favorite with smoked fish and smoked fish dips. Might be available on Amazon?
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Old 07-11-2017, 09:31 PM
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Originally Posted by Fishawn View Post
Yeah, the store!

Just kidding, I buy it from the store, bottled. It's a family favorite with smoked fish and smoked fish dips. Might be available on Amazon?
When I googled it I found mayo horseradish base sauce recipes but also seen bottles of tiger sauce for sale that looked more like a red hot sauce?...

I did make a salmon spread with 6oz of the salmon. It is good on a cracker. I topped with a little Franks, but pretty much put that on everything.

this the stuff?

Thanks Z
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Last edited by zombini; 07-11-2017 at 09:42 PM. Reason: adding pic
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Old 07-11-2017, 10:11 PM
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I think his brine for fish was awesome. Rich was very generous and shipped us a sample of his salmon. (obviously salmon is kinda shitty in Oklahoma). My son and I ate the whole fillet standing in the kitchen with some soft goat cheese and crostini. FREAKING AWESOME!! Wish I could not have to take out a second mortgage to get some good salmon down here.

Hmmm..... maybe I should offer to trade some tri-tip with somebody...pound for pound. Cows are cheap in Oklahoma...
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Old 07-11-2017, 10:37 PM
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Quote:
Originally Posted by zombini View Post
When I googled it I found mayo horseradish base sauce recipes but also seen bottles of tiger sauce for sale that looked more like a red hot sauce?...

I did make a salmon spread with 6oz of the salmon. It is good on a cracker. I topped with a little Franks, but pretty much put that on everything.

this the stuff?

Thanks Z
Yes, that's the stuff that we like. I also use it sometimes when foiling ribs (Johnny Trigg) along with butter/Parkay and brown sugar. Good stuff IMO
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Old 07-12-2017, 02:22 AM
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This thread reminded me that I hadn't smoked any salmon in almost 2 months. Proud to report that streak is now over. MH salmon brine is my go to for sure


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Old 07-12-2017, 08:35 AM
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Tiger Sauce is a staple in me abode. I use it a lot, especially when I pull pork.
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