Nothing more to say than I got three nice big fillets, cut about 1" - 1-1/4" wide, brined overnight in brown sugar/salt/hoisin/soy/ginger, smoked with mostly apple and some alder as per the Kummok recipe.
Nervously opened the BS after 6.5 hours of smoking with dinner guests peering suspiciously over my shoulder, and what did I find inside? Gorgeous looking and smelling, and as it turns out magnificent tasting hot smoked salmon. Yeehah! It was three times as easy as I thought. It was tender but not mushy. I had brushed the outside with maple syrup/hoisin/soy/ginger/minced green onion before smoking.
Gonna do it again this Saturday for a bunch of my rag-tag musician buddies. All of them raved when I served them cedar-planked salmon before, we'll see what they think of this.. ;D
Maybe post some pics to see the great job.. ;D ;D ;D ;D
Second that.
Sounds VERY good MLM. :P :)
Great job, Meat! Stand by to have LOTS of friends as you make more smoked stuff! ;) :)
The good time are just starting M_L_M , Good to have you along.Love to see som pic's. :) 8)
Coyote