Awe, the rugged smell of Mesquite seeping through the cracks of the smoker in the early morning while enjoying a hot Irish coffee in anticipation of a fresh batch of savory beef jerky! A simple pleasure, but one I like to visit often.
Yeah, Joe13, I didn't want to feel the envy, so, thought I'd beat you to it. Tying up new Salmon rigs now and getting ready to slay them guys soon. Anticipating a great fall Salmon run, this year, in the back yard (Washougal Rv). Gunna be lots of smoked Salmon this year. Yeah, baby! Here's a pic of the back yard. Everyday's a beach party in warm weather!
T'was a fine marnin indeed! Taste tests are awesome. This batch will be history faster than you can say "Stack me up a double shot of Jameson!" better get here soon!
You lead a tough life! I usually wake up to the smell of my dogs breath. "Get up! Get up! Let's go Play!" Did anyone ever come up with a "simple" recipe for "simple" smoked salmon? I have some in the freezer, waiting for me to get enthused.
There were a few good ones in that thread from last week. I'm a half salt/half brown sugar guy myself. I like applewood. Not a huge fan of mesquite.
Yep, but the basic alder for me. Put just enough salt/brown sugar on it to just soak through in 12 hours, 6:00pm-6:00am. Rinse/soak depending on texture, rack, dry, load and smoke! Yep!
I have a hard time with recipes. I can't seem to follow them. Like this batch of beef jerky, I had found a base recipe on the internet (Pepper, soy sauce, cayenne, garlic powder and that kind of stuff). Then I look in the cupboard... so, I substitute. I added Sriracha hot sauce, Yobubbleguma's Sweat n Sour sauce, African pepper, and darned if I can remember how much of each! Don't think I've ever followed the recipe to a tee. And haven't written down the exact amounts either. But each time, it turns out great. Had the same luck with salmon batches (although I do use different ingredients for fish jerky. And yes on the apple and/or alder. (Mesquite is just too heavy for fish).
Oh, one treat I discovered for the Salmon brine, is fresh ground Ginger root. Saw a recipe that called for that, tried it, and wow. Nice touch. Ever since, Ginger root is my go-to extra ingredient for salmon. (Still don't remember how much ). Bill
I can relate. I had the local butcher shop smoke a side of pork ribs (NOT baby backs, REAL ribs). Picked them up today. Butcher says to cook them in oven with bullion, garlic, bla, bla, bla. for 2 hrs to finish them. I got a 2 cup measuring cup, added Braggs vinegar, onion/garlic powder, parsley, chocolate syrup, Agave, water, a few other things I can't remember. I'm thinking of going into the rib business. They are unbelievable. You can buy my recipe on line at; whatthehelldidijustputinthatbatch.com
Better hurry up and buy that domain name! It's gotta be a winner! So, you're down by the Rouge River, eh? And a fresh side of 'Unbelievable' smoked pork ribs, eh?.... Hold that thought. Be right there!
