Print Page - Smoked Salmon

Title: Smoked Salmon
Post by: CatskillSmoker on September 09, 2017, 05:48:56 PM

3 1/2lb. fillet. Brined then put on the blue SSP.

(https://i.imgur.com/fcYDvxK.jpg)

Smoked at 175 for 3 hours. Maple syrup, pepper,fresh ginger, and garlic glaze.

(https://i.imgur.com/GkMZLPd.jpg)

Title: Re: Smoked Salmon
Post by: kettlebb on September 09, 2017, 06:07:47 PM

Sounds great! That must have been a big fish.

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Title: Re: Smoked Salmon
Post by: mhiszem on September 10, 2017, 04:29:29 AM

Yum!

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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: CatskillSmoker on September 09, 2017, 05:48:56 PM