Thank You Gore RE: salmon
If you like smoked salmon trying Gore's metod is a must. I got A++ reviews from my son D-I-L and my own personal tatebuds
4/3 cup light brown sugar
1/3 cup kosher salt
I put the salomon in two large 3 gal zip lock bags and put the cure on both sides. I then put them in a pyrex pan to control the mess. I had 4 pieces- 2 in each bag. I put another pyrex pan on top for weight a nd a 1/2 gal of blue hog sauce in the top pan I let them sit in fridge for about 19 hrs turning once
I then rinsed them well.
On 2 I put maple sugar and fresh ground black pepper. The other 2 were coated with sessame seed oil and sessame seed.
I let them sit for 45min to an hour and put into the egg @ 150 with lump charcoal and a few chunks of appple- next time will be cherry
After 2 hrs I raised the temp to 165 and then gradually to 180
Total smoke thme a little over 4 hrs- to 140 degrees. Wrapped and put in fridge over night and have trully enjoyed it since then I can see why you say that this is your go to meal Gore
Glad you liked it George. It always works out for me. Incidentally, the frogmat I use in the Oval XL is about 19" x 15". It is actually a bit smaller. I also have a smaller one I use for smaller batches that is extremely handy.
|All times are GMT -5. The time now is 07:13 AM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.