pz
Well-known member
- Joined
- Sep 17, 2017
- Location
- Coeur dAlene, ID
This was a load of Copper River salmon I did a while ago, and is one of my favorites. I'm using a 1-2-3 method: 1 hour at 100 degrees, 2 hours at 140 degrees, and up to 3 hours at 175 degrees. Wood is alder, and smoke time is two hours using an Auber dual probe PID to control the smoke and the temperature automatically. The fish is done when it looks right, and the poke test reveals it is done. The smoker is a 4-rack Bradley with an extra set of inverted 4 racks to double the capacity
The marinade is very simple:
The fish is firm yet moist and very flavorful with a hint of heat. I actually use the same marinade for beef jerky.
The marinade is very simple:
- Half Yoshida's Teriyaki Sauce, half soy sauce - volume is enough to thoroughly cover the fish in the bags
- Red pepper flakes, and black pepper to the level of heat I like
The fish is firm yet moist and very flavorful with a hint of heat. I actually use the same marinade for beef jerky.
