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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Needing a good dry smoking recipe for salmon
WHAT'S A GOOD DRY SMOKING RECEPE FOR SALMON. I'M A FIRST TIMER....
JOE C.
Hi Joe,
Click into "According to Smoky" at www.barbecuen.com and read the "Glossary" to decide if you want to hot smoke, cold smoke or cook the salmon. Then click into the FAQs and read the ones on smoking salmon. If you want a dry treatment instead of the brine, split the fish lengthwise, make diagonal incisions 2-3" apart on the skin side about 1/2 way through the flesh. Sprinkle and rub in a mixture of 3 T. non iodized sale, 1 T. brown sugar, 1 t. each garlic and onion powder. Hang and allow to drip for 1/4 - 1 hour, depending upon size. Then rinse under cold running water and hang to dry until it forms a pellicle. Brush with oil before smoking.
Have fun,
Smoky
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