Silvers Smoking

[stillsmoking]

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.

[stillsmoking]

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!

[Mr Walleye]

Sounds Great SS!  ;)

Mike

[stillsmoking]

Thanks Mr. Walleye, sure would trade one of my silvers for that beauty in your picture!  The fish that is.

[Mr Walleye]

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