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Message
re: Let's make smoked salmon
Posted on 10/22/14 at 5:07 pm to Degas
Posted on 10/22/14 at 5:07 pm to Degas
and here is the final product...
It didn't have the sort of dried crust I was hoping for. Perhaps I'll need to start it off at a higher heat, or maybe go the opposite with a seriously low heat (175). I didn't baste with maple syrup until nearly at the end. It has a great taste to it and as I've mentioned, most have ended up vacuumed in foodsaver bags and are in the freezer for future use. I may just put out as is or incorporate in a recipe when entertaining guests.
It didn't have the sort of dried crust I was hoping for. Perhaps I'll need to start it off at a higher heat, or maybe go the opposite with a seriously low heat (175). I didn't baste with maple syrup until nearly at the end. It has a great taste to it and as I've mentioned, most have ended up vacuumed in foodsaver bags and are in the freezer for future use. I may just put out as is or incorporate in a recipe when entertaining guests.
1
Posted on 10/22/14 at 5:41 pm to Degas
Been eating a lot of Salmon lately. When I smoke it, I pat dry, shake on some Tony's, smoke at 225 for about an hour (do not overcook). Comes out GREAT!
Must have skin attached otherwise it dries out (and you do not get to eat the delicious skin).
Must have skin attached otherwise it dries out (and you do not get to eat the delicious skin).
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