Pulled pork is on it's way..... (Obviously NF!!) - might as well do some baby backs as well...

[GBW]

Thanks for the reply Burt.

It turned out well, tks. I am going to bring some to my grandmother next week and she is the taste tester to let me know if I did a good job or not.

Now I have to print this page so I can try the ribs too, thanks!!!

 

The way I do Smoked Salmon:

salmon cut to portion for dinner

Marinade portions for 24HRS in brine (or whatever you want to call it) in the fridge before you smoke it.

Brine is made up of a 4 to 1 ratio of 4 parts low sodium soy sauce to 1 part honey.

Do not bring to a boil, just hot enough that all is mixed well, let cool and add some to a spray bottle.

The rest goes in the Tupperware with the meat (again soaking for 24 or more HRS)

Bring smoker to 200* (I use the Kingsford charwood) and then add the “apple” soaked wood chips.

Add the salmon

Spray with the mix in “sprayer” every 35 to 40 min to keep fish from drying out and you are done in 4 hours.

Store in vacuumed sealed bag if not eating right away and can be kept for a few months.

[bigugli]

Long live food porn!

 

You did a great job there Burt. Almost tempted to lick the screen