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Archive for October, 2011

Excellent hot-smoked salmon – 1.5 lb of skin-on filet brined for 2 hours in 2cups of water/1/2 cup sugar/1/2 cup kosher salt.
2/3 chimney of charcoal briquettes, 5 chunks of hickory/cherry wood. Smoke on non-direct for 20-25 mins skin-down. I used a cedar paper but corn husk or banana leaf should work too, and very convenient – no need to worry about sticking, just oil a bit.

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