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Maple Smoked Salmonids

Started by Latimeria, Today at 08:38:00 AM

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Latimeria

Today at 08:38:00 AM
I keep mix and matching my brine recipes for the trout and salmon and found a good one.  Unfortunately, I never write it down so always forget the amounts I added.

One thing is for certain, the trout and salmon are better when brined for 24 hours over just short brines or just marinading.



Another thing I'm working on is getting it off the smoker at the perfect time.  I realized the color and char was the key to identifying when it's done and not by time or temp.



A little Honey Mustard dressing on a fresh salad and some smoked goodness make for a healthy dinner!

You can't catch them from your computer chair.
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