I have been planning this since the first day it reached 90 degrees. lol
Do you smoke the turkey breast skin on or off? All I'm seeing at the grocery are skinless. I'm sure I could seal it up with a glaze.Rg
I'm interested in the salmon recipes as well. Supposedly, a coworker is bringing me some caught fresh. If not I may buy a few chunks and smoke it.Any tips on Brine, time, temps?Rg
I do a bunch (as many as I can legally catch) of salmon every year, Kings, coho and Kokanee. Most of the time Kokanee because it's the closest. Filet and or chunks (Kings) I leave skin on. I use a large bowl and put a thin layer of kosher salt or pickling salt, fish then salt again then we use sugar cane syrup made by family in Florida. I've used maple syrup and or brown sugar and put a coating on the fish. Next layer of fish flesh to flesh, salt and syrup on the skin and keep layering until everything is coated. Let refrigerate or cool air "brine" for at least 12 hours. Salt and syrup will become a liquid and the flesh will change color to a deeper red. Pull fish off let liquid run off and place on smoker rack. Let stand for one hour to air dry, will make a sweet coating over fish. I smoke for 1 1/2 to 2 hours at about 200 to 225 until it's done (lighter pink). My wife calls this salmon candy. It's best warm but great whenever. We have added other seasoning while air drying, cyan, old bay etc. But the syrup and salt is the best. I've used this recipe for all trout and it's very good. I use pecan wood for smoke again family in Florida but apple and poplar are good to.