Smoking - tips and techniques

User avatar
Farmfresh
Posts: 13051
Joined: Sat Oct 25, 2014 6:19 pm
Location: Missouri
Contact:

Re: Smoking - tips and techniques

Unread post by Farmfresh » Thu Dec 14, 2017 10:00 pm

Smoked salmon. Smoked salmon. Drool. Wow. Drool.
Matthew 19:26 Jesus looked at them and said, "With man this is impossible, but with God all things are possible."
"Stop Dreaming About the Good Life and Start Living IT !"
Every little bit ... is a little bit.

patriceinil
Posts: 8978
Joined: Mon Aug 03, 2015 9:49 pm
Location: Illinois

Re: Smoking - tips and techniques

Unread post by patriceinil » Tue Jan 02, 2018 10:23 am

That salmon sounds yummy! |em27|

We LOVE smoked salmon but it is $17-$18 a pound at the Polish deli and the grocery store only has thin sliced 4 oz packages that are around the same cost per pound. I do occasionally splurge and buy us each a piece from the deli.

I made smoked salmon a few years ago on our wood fired grill/smoker. I brined it for 6 hours with a mix of white and brown sugar and salt, then rinsed it, patted it dry and gave it a light coating of olive oil before putting it in the smoker. It was DELICIOUS! I’m going to have to do that again when it gets warmer outside.

The other thing I want to do again in the smoker is some pork shoulder roasts brined in apple cider and stuffed with garlic cloves. Thinking about it has me drooling. |em2| I love the bark you can develop from a long slow smoking of the pork roasts!

Post Reply

Return to “Charcuterie and Smoking”