muskybob

What temp would you suggest? I've been doing it so long I don't use a thermometer, just eyeball and go by color.

No need to rinse these fillets after removing from the brine. Allow to air dry for about an hr. till pellicle forms. Smoked with hickory chips on low temp for 5 hrs.

Got a batch of browns brining as we speak. I tried something different this time and used citrus juice instead of apple cider. I also let them drain on a rack for about an hour after rinsing them & before brining. I hope they'll pick up more of the citrus flavor this way. I was also about a half inch from covering them in the brine, so I topped it off with a little port wine which the alcohol will evaporate off in the smoker tomorrow. I'm using maple chips too. I'll let ya know tomorrow night how it turned out. PS: If I'm not loaded

Jason, here's a recipe I copied from the net years ago. I'm sorry but I can't remember where it came from, but it is very good. Alaskans call it Indian Candy Salmon: · 1/2 Gallon of Water · 1 Cup Pickling Salt · 2# of the darkest, heavy-molasses type Brown Sugar · 1 Cup real Maple Syrup Clean and slice fillets of salmon (against the grain) into 1/2" slices. Mix brine and soak salmon slices for 1 to 2 days. To smoke, use a mixture of cherry, madrone ( it is good with alder substituted if you can't find madrone), and apple in a smoker and depending on the weather smoke from 8 hrs to 1-1/2 days (the colder the days the longer the smoke). NOTE: halfway through the smoke, brush the salmon with a mixture of 3/4 Cup honey and 1/4 Cup water. This is also great for beef and venison. To help you figure out when it's done: the salmon is dry but not TOO dry and it break’s apart easily while retaining its shape. Don't go to the point of dry jerky, try to catch it just before.

I use Frank's if I'm in a hurry but mostly use a concoction that I made up. Sorry, I can't share that one. That's not fair!!! :D

hmmm, reminded me of my younger days.

Fantastic job Hope you don't mind, I blew the pics up a bit. Came out a little blurry from resizing, but get to see the fish better. (and yer Dad's smiling face)

EGADS, gettin Jerry on film is like shootin a Ray Buffy picture. GAHHHHHHHHHHHH

GEEZ, how the h3ll did I forget you guys? Thanks Pete & all the On The Lam guys. Pete, I'll try to tie up with you guys at Sodus if yer not too busy counting all yer winnings You guys did very well. Hope ya box out early!!! lb88, good talkin with you again too Good luck at Sodus bob's_boy, try it, you'll like it. Mikey does

It will Jim The ladies church group is having a soup/chowder challenge next month and one of my sisters is gonna make the Adirondack Salmon Chowder for them. None of it ever goes to waste Thanks again.

Thank you Jim (1fish2fish) & Team, Tom Allen & Team, and the other Team for the fish you gave me yesterday. They will get put to very good use. I'm sorry I didn't get the name of the third Team, but you guys left like the wind after emptying your cooler I do appreciate it very much. Spent about 2 hrs. at home filleting last night. It was great seeing old friends and making new ones at the weigh in.

Atta way to go!!!

Whew, thanks

EGADS!!! This was like a winter time post. Got bored at work did ya?

Great pic. Next to takin a kid fishing, getting a noobie his first salmon is the next rewarding. Smiles for life when they think about it. Nice job.

ooooooooo you waskally wabbit

Army '66-'67

I'll be up there the night before so I don't have to worry bout oversleeping

Should have been "in his own mind" and 5 ft. 2 inches of him.

HAH!!! Lookit the pot callin the kettle black. He can't even answer a simple 5th Grade question correctly.

I use Frank's if I'm in a hurry but mostly use a concoction that I made up. Sorry, I can't share that one.

"kid" "pasture" I think I know what's on yer mind. PS: Nice ride Pee Wee

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