who needs a easy brine recipe if you follow the Kummok recipe on our site???? Never has it failed me and it just keeps going.
After the Brine and Before the smoke:
(https://lh3.googleusercontent.com/-CcKsvgwAxtU/URQYQ8UT7WI/AAAAAAAAFJA/2ztCheB7kaE/s1024/DSC_0136.JPG)
First slopping of maple syrup.
(https://lh6.googleusercontent.com/-vgEba-jac5U/URQYMHhJB6I/AAAAAAAAFI4/oPLLerg_8jw/s1024/DSC_0137.JPG)
All done but the packaging
(https://lh3.googleusercontent.com/-MldJUkfFaeo/URQ_iEuuc-I/AAAAAAAAFJU/If7rN7kNNKI/s1024/DSC_0138.JPG)
This is already sold so if ya want some call ahead ;)
Looks Awesome Don, I remember when we were both rookies and them bugers got the best of us ;)
Don
With the maple syrup on the fish does it stay sticky?? It sure looks good.
kc
Kirby
Depending on how dry you let the salmon get, will effect how sticky it is. I like to get a almost candy coating on them.
Aaron as we have talked before I really think having a good hard pellicle formed you don't get as many goobbers. I know some will say it really don't matter but to me it helps.
Keeping the temps low and stepping them up a little at a time also helps. Here you can see how I set up my pid over a eight hour period.
(https://lh6.googleusercontent.com/-oaioHxExEdk/URTja80qKsI/AAAAAAAAFKA/MKsbnER9378/s720/Igrill.jpg)