Adjusting the quantities of the ingredients, I used this as a marinade for wild caught sockeye salmon the other day. I also subbed sorgum (sp?) molasses for the brown sugar. Oh boy did it turn out great!
For the past couple of years, our brining and smoking method for salmon, trout, sturgeon and other fish has been the most popular article on our blog. Here it is again, with updated notes and photos.
If you’ve ever looked at those electric smokers sold in sporting goods stores and wondered if they did the job, the short answer is, “They do.” Our favorites are the Big Chief, Little Chief and Mini Chief models made by Smokehouse in Hood River Valley Oregon. Inexpensive, easy to use, easy to store and efficient, these smokers come with complete directions and a useful booklet that details the how-to of smoking and provides a number of recipes for fish, shellfish, poultry, meat, cheese, and even noodles, soup and breads. My own most recent experiment with smoking was sea salt. It came out… smokey!
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