Smoked Salmon

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brandon schick USER_AVATAR
Brandon Schick
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Smoked Salmon

Postby Brandon Schick » Wed Oct 22, 2008 4:45 pm

I got this recipe from a grilling book years ago and made a few changes. I usually dont like any type of alcohol in food but this turned out good.

Marinade a 1.5 to 2 pound piece of salmon in dark rum for about 15 minutes. Drain and blot dry. I ussually let it set for a little while to make sure its good and dry. Cover the salmon in the mix listeed below. Refrigerate for 4 hours. Drain off the liguid and blot dry. Smoke at 225 for about 2 hours. During the 2 hours of cooking consume at least 4 rum and cokes with the left over rum !! :coolnana:

Mixture:

1 cup brown sugar
1/3 cup salt
1/2 Tbls. black pepper

Mix.
papa tom USER_AVATAR
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Postby Papa Tom » Thu Oct 23, 2008 12:13 am

Sounds good.
I usually cure the salmon with Mortons Sugar Cure then rinse thoroughly and smoke just like your recipe sans rum. So I'll have to try it with the rum, I have a couple bottles of Myers dark I picked up in Mexico.
tarde venientibus ossa....

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