Smoking - tips and techniques

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Re: Smoking - tips and techniques

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

Smoked salmon. Smoked salmon. Drool. Wow. Drool.
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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!

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