Smokin Recipes

[Twocoda]

Every Christmas for us it is tradition to have lobster with our turkey and on New Years to have smoked fish ...i just finished a batch of salmon for tomorrow nights festivities and now putting on some rainbow trout.....

 

Honey-Cured Smoked Salmon

 

1 quart water

1/2 cup salt

3/4 cup honey

1/4 cup golden rum

1/4 cup lemon juice

10 cloves

10 allspice berries

1 bay leaf

1 large fillet of salmon

 

its a first time for this one ( ill let ya know how it is ) smoked it for 12 hours due to some thick piecs in hickory)

 

like anything ...everyone has a favourite...

 

the rainbows are just on now an as soon as the wife tells me what is in the brine ill pass it along ...all i know at this point is .....its being smoked with mesquite...having tried tested and true ...this stuff is EXCELLENT!!! ( sometimes having the wife smoke fish isnt too convenient when its time to share the recipe).....catch 22 im calling it ...lol...

 

SO ....whats YOUR favourite brine that is tried tested and true .....???????

[nancur373]

1/4 Purple Indica

1/4 Green Goblin

1/4 Super Skunk

1/4 B.C. Bud

 

lol

 

Curt

[Twocoda]

lol...is that the one ya light with a headlight from the truck????

[BUSTER]

1/4 Purple Indica

1/4 Green Goblin

1/4 Super Skunk

1/4 B.C. Bud

 

lol

 

Curt

lol ...... ha ha ha lol

Edited December 31, 2008 by BUSTER

[Twocoda]

The rainbow recipe is now extracted from my wife....( you all owe me for what i had to go through )...actually every time is the best 5 minutes of my life...he he ( yes im refering to taking out the garbage) ha ha

 

6 litres of water

enough course pickling salt to float a raw egg ( aprox 2 cups)

6 cloves of finely chopped fresh garlic

1/2 tsp of dried thymne

1/2 tsp of dried rosemary

3 bay leaves (crushed)

Juice of one fresh lemon ( squeeze the heck out of it )

1/2 tsp Club house salmon seasoning

Stir it all together and add Rainbow trout

Let sit in brine for at least 12 hours ( We always do 20 hours )

Pat excess moisture off when prior to smoking ( important !!!!)

 

Your smoker may vary from mine but i smoked for 13 hours in my cold smoker

Put one thin coat of Hoisin Sauce on after 6 hours into the smoke

 

and the finished product looks like this ....

 

 

 

This is my favourite smoke of all time ....and ive tried hundreds...

 

hope you enjoy it too