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Smoked Salmon

Joel FermanJoel Ferman Posts: 243
edited 2:56AM in EggHead Forum
<p />Enjoy


  • Joel Ferman,
    looks damn good (although not as sweet tastign as the pictures you sent me the other night :-). .. that looks like some dizzy rub on there. . .is it??. . .if you saw my post the other night, we really liked the raging river on ours. . .[p]did you eat it all yourself?? or do you share. . .bet your roomates love having you around. .. [p]have a good weekend[p]max

  • djm5x9djm5x9 Posts: 1,342

  • Joel Ferman,[p]Great looking pics (not as good as the last ones though). Most pics I see of salmon, have the salmon over cooked for my preferences.[p]Yours though looks just about how I likes it![p]Have you done salmon brined yet? The link below is to a method I now prefer for salmon. I make extra and refrigerate the left overs in individual zip lock bags. Then I just pull them out of the fridge and eat them cold. Might even be better out the fridge.[p]Keep em Smokin,

    [ul][li][url= Men’s%20Brine%20Recipe*]3 Men[/url][/ul]
  • JethroJethro Posts: 495
    Joel,[p]I think I am Jethro, but can no longer be sure.[p]I eat therefore I am.[p]Cornfused (Not Cornfed),

  • Joel FermanJoel Ferman Posts: 243
    mad max beyond eggdome,
    Actually, it was for me and my girlfriend, and you guessed it.... Raging River rub, with a few mods.

  • Joel FermanJoel Ferman Posts: 243
    I'll see if I can do better for you guys. I've got pics of past girls, but I don't think they'd be "appropriate" for the forum. I was thinking naked women caressing the egg.... mmmmmmmm meat and women.

  • Joel FermanJoel Ferman Posts: 243
    <p />Jethro,
    Yeah, I have brined salmon. I don't really think it is worht the effort, but to each their own. Here are some pics of brined and terayaki honey injected salmon steaks I made.... I really smoked the hell outta 'em and made them almost a cakey jerky, they were amazing.
    This is just to brighten up the post a bit :-)

  • Steve-OSteve-O Posts: 302
    Some great pics - makes my mouth water. But what about some info on what you did? What seasonings, what temp and how long . . .?

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