For 23 or so years, I've been using my trusty Luhr Jensen electric to craft what has become a holiday tradition with my family and friends (both of them!) right about this time of year. In time for Thanksgiving, and enough to carry us through New Beer's.
Smoked salmon....Northwest style. That is to say, Alderwood smoked. I dare to say, I'm pretty darn good at it. Not dry, vacuum-packed right off the smoker, with enough oil left in so as to stay moist even a year or so later when thawed and served. I generally produce plain flavored letting the fish and smoke do the talking, with a smaller side-order of black peppered, and red flake peppered pieces for us spicy-likers.
This year I tried for the very first time, a dry brine, v. a wet brine. This cut about 12 hours of of the entire process, and yielded excellent results. Easier clean-up too!
Sooo, here I present last evening's smoke....albeit not by BGE, but I don't need to mess with tradition.
Served cold, with sharp cheddar and your favorite crackers and beer or vino. Delish. A crisp apple also fits in nicely.
Any other eggers also E-smokers? (food that is...not those other crazy gizmos)
When I'm not Eggin', I'm scootin'
Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)