TVWB Salmon - Brined Appetizer-Style: Variations

Shawn W

TVWBB Emerald Member

• Aug 27, 2004

• #1

This thread is for variations on Salmon - Brined Appetizer-Style. Here is one I did today and was quite pleased with results:

Brine: omit savory and black peppercorns

After patting dry, apply only a light sprinkle of coarse ground black pepper and heavy sprinkle of minced onion (dry). Allow to dry one hour as per recipe.

Used birch, bark removed. Cook temps stayed below 235F, done in 3 hours.


What are your variations on the recipe?

 

K Kruger

TVWBB 1-Star Olympian

• Aug 28, 2004

• #2

That sounds really good. I like the dried onion idea. What size piece did you smoke?

 

Shawn W

TVWBB Emerald Member

• Aug 28, 2004

• #3

It was a center cut fillet, near 2lbs of fresh wild sockeye. I cut it into two to get more 'edge' pieces.

The onions rehydrated but stayed in place and even browned a little.

 

R

Rick Kramer

TVWBB All-Star

• Nov 20, 2004

• #4

I'll probably try a variation of this over the Thanksgiving break. If I do I'll let you know how it came out.

Rick