Ran across a post kcmike from Oakridge posted on the book of face from someone in Montreal and just had to try it out.
Used a brine from MrT from the cookshack forum, I think I might have posted it here a while back as well.
Cubed up the salmon and into the fridge for about 12 hours.
Then into the fridge to form a pelicule for about 4 hours.
Then into the FEC with some maple pellets at 200, original recipe said 180-200 for about 2 hours. Ended up smoking them for just about 1 1/2 hours.
Mixed up some glaze. Original recipe was Maple Syrup & Gin, but since I'm not a fan of gin, I used bourbon. 2/3 maple syrup 1/3 bourbon.
Gave it three coats of glaze, about 10 minutes in between coats.
Original recipe used Oakridge Chile lime rub, but I didn't have any so I used Naturiffic Peppery Lime instead. Gave it a sprinkle.
Good Eats!
Thanks for looking.
Used a brine from MrT from the cookshack forum, I think I might have posted it here a while back as well.
Cubed up the salmon and into the fridge for about 12 hours.
Then into the fridge to form a pelicule for about 4 hours.
Then into the FEC with some maple pellets at 200, original recipe said 180-200 for about 2 hours. Ended up smoking them for just about 1 1/2 hours.
Mixed up some glaze. Original recipe was Maple Syrup & Gin, but since I'm not a fan of gin, I used bourbon. 2/3 maple syrup 1/3 bourbon.
Gave it three coats of glaze, about 10 minutes in between coats.
Original recipe used Oakridge Chile lime rub, but I didn't have any so I used Naturiffic Peppery Lime instead. Gave it a sprinkle.
Good Eats!
Thanks for looking.