Just put a nice silver in the smoker. Brined for 21 hours using a modified version of Kummok's recipe.
1 1/2 gallons cold water
1 bottle dry Brut champagne
2 quarts soy sauce
2 cups pickling salt
2 1/4 pounds brown sugar
1 3/4 pounds granulated white sugar
8 tbsp garlic powder
3 tbsp ground chipolte
3 tbsp lemon pepper w/o salt
3 tbsp dry dill
Out of the brine and dry until a nice pellicle formed and into the smoker with alder and apple. Will probably not smoke this one as long as I normally do as I have cut it into strips rather than larger chunks. Nice healthy coho, 20-25 pound range, fat as a football and that nice firm coho flesh. Will let you know how it turns out.
Just took this one out of the smoker, five hours of apple and alder. 1 1/2 hours at 100, 4 hours at 140 and 1 hour at 175. Very nice fish, slightly sweet without being too salty. Nice garlic and chipolte in the background. I find that the flavor changes and intensifies after the fish cools out but I sure do like the way this one came out of the smoker. I think I know what is going to happen to his brother who is waiting in the freezer. Thanks Kummok for the inspiration!
Sounds Great SS! ;)
Mike
Thanks Mr. Walleye, sure would trade one of my silvers for that beauty in your picture! The fish that is.
Quote from: stillsmoking on September 02, 2008, 05:22:16 PM
Thanks Mr. Walleye, sure would trade one of my silvers for that beauty in your picture! The fish that is.
Ahhh.... and here I thought you were talking about me! :D :D ;D
Mike