Saturday, March 15, 2014
Sometimes Running Is Just Not Fun!
Finally got around to smoking that large salmon filet that Joe picked up for me at costco. This is a really laborious and difficult task. First you have to brine it for around 10 hours, then dry it out for 6 hours, and finally smoke it for 6 hours......2 hours at 100 degrees, two hours at 150 degrees, and two hours at 175 degrees. My electric smoker doesn't produce much smoke at lower temperatures, so the smoking occurred primarily in the final two hours. The salmon came out pretty well, but not quite as maple flavored as I had hoped. It had some minor maple flavor, but more salt and peppery. Joe and Deb loved it and ate it with cream cheese on crackers. Monday I am going to try smoked meatloaf and mac and cheese!