Thanks to all the folks that responded to my question about marinating salmon in the Reveo before smoking. I did 9lbs. of salmon, in two separate batches, tumbling in the Reveo for 20 minutes. Fish came out relatively unscathed and still firm. It was the farm-raised stuff that I purchased at Costco.
The marinade was something that I just concocted cause it sounded good. A mish-mash of other recipes out there, and I added the bourbon!!
1 3/4 Cups water
1 Cup Teriyaki Sauce
2 Tablespoons sea salt
2 Tablespoons + 1 teaspoon brown sugar
1 Tablespoon + 1 teaspoon garlic powder
3 Tablespoons bourbon (Knob Creek
I let the pelicle form for about 5 hours out in the garage.
3hrs 20 min of Alder
It was pretty cold here last week (single digits), so I was struggling with the PID keeping an accurate temperature. I tried keep the cabinet at 150 for 3 1/2 hours, then ramped up to 180 for 2hrs. Don't think I was completely accurate throughout though due to the outside temps.
Here's the marinated, loaded racks in the OBS 4 shelve. As you can see from the pic, the TC for the PID is on the right, and I was also monitoring the temp with the Maverick RediCheck (on the left).
(http://www.susanminor.org/users/zerolimits/Salmon1.jpg)
Here's a rack of the finished result.
(http://www.susanminor.org/users/zerolimits/Salmon2.jpg)
I'll definitely try this again. It came out pretty tasty. I was worried b/c the Costco salmon didn't have any skin on the filets, but I don't think this effected it much (I did a trial run back in the fall...1 sockeye filet with skin-on - No Reveo though, just brined).
I put all of the marinade in the Reveo at the start, and put in a half batch of the salmon. Took that fish out, and added the 2nd batch of salmon. When I took the 2nd batch out, the marinade had gotten pretty thick, so I had to wipe some off each piece. Next time, I might need to add more liquid (water, bourbon?) or cut back on the dry ingredients. Any thoughts on this from the forum?
Thanks...and a big thank you to Olds for helping me get set up to post pics!!
ZL
Looks good Zero.well done.
T2
The salmon does look good, and thanks for posting the recipe.
Just a thought. The only suggestion I have would be to divide the marinade in half and add unused marinade for each batch. That would give you 1.5 Cups of marinade per batch.