Prep:
Racked & Drying:
Glazed:
Into the Smoker at 8 bells this am...
Whole dang neighborhood sure smells GREAT today!!
Cheers
Prep:
Racked & Drying:
Glazed:
Into the Smoker at 8 bells this am...
Whole dang neighborhood sure smells GREAT today!!
Cheers
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
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Can I put in my order now! LOL
Looks freakin awesome.
Done & Cooling Down to be vac sealed:
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
Do you have any instructions for idiots? Beginning to end. I have a bunch of sockeye that needs smokin
Hunting the promised land
Nog the Gastronomic Guru ! Please post up your method ! Also what species of salmon do you use ?
Thank You
Arctic Lake
Member of CCFR Would encourage you all to join today !
Read Teddy Roosevelt “ The Man In The Arena “ !
Question also .... do you smoke with the skin on
Looks awesome !!!
Lol ya what they asked, let's hear it.. looks awesome...
Never mind the food, tell us about the smoker…
Avatar is for all the conspiracy theory nut bars, for all the crow they have to eat when everything implodes
I've never heard of someone who isn't vaccinated getting polio
Trump will win big time in 2020
Why is it that rednecks from Alberta can't get enough of men in dresses, they simply lose their shit
LOL!
This was a heavy maple brine.
The specs:
1.5 gallons of water
1 cup coarse salt
4 bags Demerara Sugar
2 Liters Maple Syrup
I small bottle of Maple Flavoring.
Cut fish (white & red springs in this case) into appropriate sizes.
Skin on is OK, so is skin off. Your call...
Toss in brine and stir a few times a day.
Brine for no less than 48 hours.
Remove from brine and place on well oiled screens.
Set screens under the fans in a cold room overnight to dry.
Glaze 1/2 the way through - Glaze 60% Maple Syrup, 40% Black Rum
Put in cool smoker (just enough heat to make the chips smoke) for 6 - 8 hours
Remove, cool & ENJOY!
Smoker is a build based on a 1960's hospital food warmer.
400 pounds of extremely well insulated stainless.
Thankfully on wheels!
Cheers,
Nog
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me