smokinbadger
Full Fledged Farker
Last week I discovered that I had a package of Hi Mountain Alaskan Salmon Brine, which I had ordered as an add-on to my Buckboard Bacon Cure order last year, in my cupboard. At the same time, I noticed that my wife had purchased a skinless salmon filet from Sam's club, with the intention that I do something with it. I put one and one together and brined that filet for 24 hours according to the directions in the brine mix, and smoked it a day later along side some butts I was making for a work potluck.
The results were really amazing. This is some of the best hot smoked salmon I have ever had. I am doubly impressed, since the fish in question was a run of the mill farm raised Atlantic Salmon.
I have just ordered 4 more packages of this stuff from Hi Mountain and plan to smoke some salmon filets to give as gifts later this month.
The results were really amazing. This is some of the best hot smoked salmon I have ever had. I am doubly impressed, since the fish in question was a run of the mill farm raised Atlantic Salmon.
I have just ordered 4 more packages of this stuff from Hi Mountain and plan to smoke some salmon filets to give as gifts later this month.
