Salmon - Tonight's dinner

Thank you for the recipe.
Appreciate it. Gary

Gary. wrote:
SUPER DAVE, That looks very good. May I ask you for the measured ingrediants for your brine, and how long was it in there? Thank you. Gary

I'd be hard pressed to say it is measured but I'll give you some approximations.

2 cups soy sauce
1 can frozen apple juice
1/2 cup brown sugar
2 Tbsp minced garlic
2 squirts sarachi hot sauce

Rinse and pat dry before putting in the smoker.

As to time, 12 to 24 hours. I prefer the results I get at 24 but 12 works okay if I'm pushed on time.

SUPER DAVE, That looks very good. May I ask you for the measured ingrediants for your brine, and how long was it in there? Thank you. Gary

Super Dave
Thanks for another great presentation.

Why #%&@ yes I`m gonna` copy it!
Just like all your other great eats!

Some people even think I can cook!

E.P

Roy&Lynne wrote:

Super_Dave wrote:
UoW, you had to see that one coming from a guy in Vermont. LOL!

Oh but he is so right. Real Maple syrup from the trees is 100% better than that sugar water. He would notice a better flavor. Once I tried the real thing, I never went back to the flavored sugar water.

If this salmon tasted any better you'd all have to change your panties. ;)

Super_Dave wrote:
UoW, you had to see that one coming from a guy in Vermont. LOL!

Oh but he is so right. Real Maple syrup from the trees is 100% better than that sugar water. He would notice a better flavor. Once I tried the real thing, I never went back to the flavored sugar water.

usmohls2@yahoo.com wrote:
What wood did you use for smoke?

2 fruits and a nut. Apple, cherry and pecan.

What wood did you use for smoke?

Consider it bitten. Not all them are river rotters if you hit it right. All I do is chum if I go on the ocean.

Raften wrote:
Garcia Bend?

Bite your tongue! I'll catch river rotters but refuse to eat them. This is fresh Bodega Bay chrome.