Post by catchandrelease on Jun 22, 2011 18:18:36 GMT -5
Fresh from the LCI, three salmon big enough to make a meal, but not quite big enough to bring to the weigh station. Why are they Smoked Irish Salmon?? I'm a Murphy and a Sullivan was navigating, plus I only had a bottle of Bushmills in the house when I made this batch.
Ingredients:
fresh salmon (fillets with skin left on)
soy souce (I like low sodium)
whiskey or bourbon (Jack Daniels works great)
brown sugar (1 cup plus or minus)
tabasco (the more the merrier)
Mix the sugar with the soy/whiskey/tabasco. Mix a big enough batch so the fillets can soak in it for at least 24 hours. I let this batch soak for 48 because I couldn't find apple wood for my smoker (Agway in Montpelier has it).
Prior to the smoker I rack the fillets over the sink and plug a fan in next to them for 1/2 hour. It dries off the excess moisture, but leaves the flavor behind.
I like apple for the smoker, but alder is good too. I have a small little chief electric smoker. These only took 5 hours.
Let the fillets cool down in the fridge.
Pour a glass of what's left of the whiskey and enjoy your salmon.
Ingredients:
fresh salmon (fillets with skin left on)
soy souce (I like low sodium)
whiskey or bourbon (Jack Daniels works great)
brown sugar (1 cup plus or minus)
tabasco (the more the merrier)
Mix the sugar with the soy/whiskey/tabasco. Mix a big enough batch so the fillets can soak in it for at least 24 hours. I let this batch soak for 48 because I couldn't find apple wood for my smoker (Agway in Montpelier has it).
Prior to the smoker I rack the fillets over the sink and plug a fan in next to them for 1/2 hour. It dries off the excess moisture, but leaves the flavor behind.
I like apple for the smoker, but alder is good too. I have a small little chief electric smoker. These only took 5 hours.
Let the fillets cool down in the fridge.
Pour a glass of what's left of the whiskey and enjoy your salmon.
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