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-   -   Salmon (https://forums.off-road.com/jeep-short-wheelbase/232191-salmon.html)

Aaron871 05-13-2009 09:31 PM

Salmon
 

Dirt Dog 05-13-2009 10:16 PM

I'm waiting................

And I don't even like salmon.

But, you and Jeff make the BEST looking grub!!!!!!!!!!!!!

(and tasting since I've ate both of yours):thumbsup:

Caver Dave 05-13-2009 10:23 PM

Quote:

Originally Posted by Dirt Dog (Post 1545139)
since I've ate both of yours

BWHAHAHAHA! :laugh:

OlllllllOCJ 05-13-2009 10:43 PM

Smoke it at a low temp... Like 160 if you can get down there with your smoker. Can do it with by watching the temp or by watching the fish.

Alder works really well but use the wood that works for you. Don't over power the smoke... With Salmon the thin blue line works best.

:cheers:
Dale

Aaron871 05-14-2009 08:47 AM


thorjeep 05-14-2009 12:50 PM

For those of us not used to the lingo :)
Quote:

After curing, the fish is rinsed to remove the salt and other curing ingredients from the surface, then allowed to dry in cool flowing air until a shiny, slightly tacky skin (pellicle) forms on the surface. The pellicle serves several functions: it provides an ideal surface for the smoke flavor to adhere, it helps seal in the remaining moisture through the smoking process, and it prevents the fats in the fish from rising to the surface and spoiling.

Aaron871 05-14-2009 05:33 PM


Caver Dave 05-15-2009 03:48 PM

Quote:

Originally Posted by Aaron871 (Post 1545162)
Smoked eggs are good too...

Are they ready to eat like that or still need to be scrambled? Guessing the smoke got infused regardless?

TeamRush 05-15-2009 10:39 PM

OVER DONE!

Medium heat until the juices are Clear, then it's grub time!:D

Aaron871 05-17-2009 10:52 AM

Quote:

Originally Posted by Caver Dave (Post 1545186)
Are they ready to eat like that or still need to be scrambled? Guessing the smoke got infused regardless?


They are cooked through when I take them off the pit.


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