oifmarine2003
Babbling Farker
This is my entry for the "A Viking's Feast" throwdown. After doing a little bit of research, I found out Vikings ate a lot of smoked fish, including salmon. I just happened to have a a bag of Lake Michigan Coho's that was caught this spring.
After seeing Silverfinger's entry, I knew I needed help for this one. I brought out my 2 young vikings, Gunnar and Hunter.
Hunter even wore his pirate/viking boots.
This is the first time I have tried to make this recipe. I have had it a couple of times but had never made it before. Until now....
Here are the ingredients:
Next, I took my salmon
An put them in the brine, scales up for approximately 12 hours.
After the 12 hours finally passed, I pulled the salmon out of the brine and lightly sprayed some excess brine off and let them sit for about 15 minutes.
At this time, I also pulled out some hickory chips and also a few chunks (thanks for the chunks chicagokp) and fired up the smoker.
Starting to get a little smoky in there!
Once the smoker held at 220, I placed the salmon on one of the higher racks in my smoker.
1 hour into the smoke and the white fatty stuff is coming out of the salmon. things are going exactly as planned so far.
At this time, I prepared a finishing glaze that consisted of pancake syrup, light brown sugar, and ketchup. The salmon will get three coats of the glaze before completion.
I love this shot from the bottom of my smoker looking up towards the salmon.
1 hour 40 minutes into the cook. Time for a coat of finishing glaze as soon as I took this shot. I put the glaze on about every 30 minutes.
After about 3 hours and 20 minutes, the salmon was done and looking great!
After seeing Silverfinger's entry, I knew I needed help for this one. I brought out my 2 young vikings, Gunnar and Hunter.
Hunter even wore his pirate/viking boots.
This is the first time I have tried to make this recipe. I have had it a couple of times but had never made it before. Until now....
Here are the ingredients:
Next, I took my salmon
An put them in the brine, scales up for approximately 12 hours.
After the 12 hours finally passed, I pulled the salmon out of the brine and lightly sprayed some excess brine off and let them sit for about 15 minutes.
At this time, I also pulled out some hickory chips and also a few chunks (thanks for the chunks chicagokp) and fired up the smoker.
Starting to get a little smoky in there!
Once the smoker held at 220, I placed the salmon on one of the higher racks in my smoker.
1 hour into the smoke and the white fatty stuff is coming out of the salmon. things are going exactly as planned so far.
At this time, I prepared a finishing glaze that consisted of pancake syrup, light brown sugar, and ketchup. The salmon will get three coats of the glaze before completion.
I love this shot from the bottom of my smoker looking up towards the salmon.
1 hour 40 minutes into the cook. Time for a coat of finishing glaze as soon as I took this shot. I put the glaze on about every 30 minutes.
After about 3 hours and 20 minutes, the salmon was done and looking great!
