logo
 

Go Back   HuntingNet.com Forums > After The Hunt > Camp Cooking and Game Processing

Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

Reply
 
Thread Tools
Old 08-04-2017, 10:58 AM   #1
Giant Nontypical
 
Oldtimr's Avatar
 
Join Date: Jul 2014
Location: south eastern PA
Posts: 8,630
Default My first go at smoking Salmon

Fired up my Bradley digital smoker this morning to smoke twp nice pieces of King Salmon. I put it in the Brine last night before I went to bed, took it out of the brine this morning and patted it dry and put it on a wire rack in a dish to dry and get a nice sticky gloss, about 3 hours. Put it in at 120 degrees two hours, basted it with PA maple syrup every hour, then increased temp to 140 for another hour, basted with maple syrup again, then basted and increased temp to 175 for about an hour and a half til I had an internal temp between 130 and 140 degrees. It is cooling on the table now waiting to go in the fridge to chill. I will be eating it on small thin pieces of rye bread with cream cheese and capers and chopped red onion.




__________________
The more I get to know about people, the better I like dogs

Last edited by Oldtimr; 08-04-2017 at 11:04 AM.
Oldtimr is offline   Reply With Quote
Old 08-04-2017, 12:25 PM   #2
Giant Nontypical
 
Oldtimr's Avatar
 
Join Date: Jul 2014
Location: south eastern PA
Posts: 8,630
Default

Well, my wife and I just ate some of the salmon, it is some of the best smoked Salmon I have ever tasted.
__________________
The more I get to know about people, the better I like dogs
Oldtimr is offline   Reply With Quote
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off



All times are GMT -8. The time now is 05:08 PM.


Search Engine Friendly URLs by vBSEO 3.6.1