Ol tyme Whiskey smoked North west Salmon
Ol tyme Whiskey smoked North west Salmon
Author: Dustin Cox Salem, OR
Ingredients
- 1 Qt. of distilled water
- 1½ cup of jim beam Whiskey
- ½ cup of brown sugar
- 4 tsp. of non-iodized salt (canning salt)
- 1 tsp. of Garlic powder
- 1 tsp. of fresh ground black pepper
Instructions
- Mix ingrediente thoroughly.
- Place salmon into brine, and let sit for at least 8 to 12 hours
- before smoking (the longer the better).
- remove salmon from brine and rinse lightly.
- Place on paper towel, skin side down for 30 Minutes.
- Smoke preparation.
- Mix 60 Cherry wood, to 40 Alder wood.
- Smoke Samon for 10 to 12 hours at 110-140f.
- Change wood out three time within this time period.
- This recipe will yeld a sweet Smoked salmon, almost like a fish candy.
- I have not met a person yet that does not like my smoke!