fuzzymusket
Well-known member
- Joined
- May 4, 2011
- Location
- Clearfield, Utah
I impulse-bought a 3 lb filet of Atlantic salmon at the grocery store today. I've got it in a brine of equal parts cold water and apricot nectar, with a couple table spoons of salt. I only have time to brine it for about an hour so hopefully it comes out fine.
After the brine I plan to pat it dry and put it under the ceiling fan to let a nice pelicle form, sprinkle with cracked pepper and salt, and then hot smoke it with hickory and apple. After a half hour or so of smoke, I will make up a glaze with more apricot nectar thickened up with brown sugar and mop it on. I figure 90 minutes or so at 200 degrees ought to do it.
After the brine I plan to pat it dry and put it under the ceiling fan to let a nice pelicle form, sprinkle with cracked pepper and salt, and then hot smoke it with hickory and apple. After a half hour or so of smoke, I will make up a glaze with more apricot nectar thickened up with brown sugar and mop it on. I figure 90 minutes or so at 200 degrees ought to do it.
