Hi Everyone,
Yesterday I smoked 5 pink salmon using maple wood (2 hours) and a glaze of maple syrup. I also added some ginger and honey to the initial brine. I added the maple syrup glaze at the 8 hour mark and removed the salmon at 10 hours. The finished product has a very nice jerky texture with a nice blend of sweet and salty. I think a smoked salmon chowder is on the dinner list for tonight. :P
(http://i6.photobucket.com/albums/y223/mw_s/100_2648.jpg)
Just showing off our Dahlias in this pic....... 8)
(http://i6.photobucket.com/albums/y223/mw_s/100_2647.jpg)
Looks good. I assume that was a cold smoke ?
That does look good. Later this morning I heading out to buy some Alaskan Sockeye $9.99/lb. In my area, that's the cheapest I've seen all season for wild salmon.
$9.99 a pound for Sockeye? I dream of finding that price for Sockeye. Add at least $5 to that price here in Toronto.
Nice smoke MWS. Looks delicious.
Can you post your chowder recipe?
Carter
http://www.susanminor.org/forums/showthread.php?t=241
This is the chowder I always make. You can find it on the recipe site above. Cheers
Oh YEAH!! The Pinks look like they won't last long enough to make it into a chowder!.....I'm just a little concerned about all the flowers in the pic though, Mike...tell me yer just giving the salmon a memorial service!?!?!? :o ;) ;)
Quote from: Kummok on August 11, 2008, 12:59:39 PM
I'm just a little concerned about all the flowers in the pic though, Mike...tell me yer just giving the salmon a memorial service!?!?!? :o ;) ;)
Those beauties always win me a blue ribbon at the Fall Fair.......mind you, I do enter them in my wifes name. I have a reputation to uphold you know. ;) ;D
Thanks. I'll definitely check out that recipe....and since we just finished up my last batch of Salmon this weekend, I have a funny feeling I'm going to be trying it out sooner rather than later.
Picked up a Foodsaver last week too, so I'm looking forward to trying it out.
Carter