OMG updated Rum brine Kokane Recipe
Hi,
I tweek my Rum recipe and is better then ever.
Check it out!
SeaDog1
I tried this minus the RUM and it is the best smoked salmon I have ever tasted.
It didn't hurt that I was using big fat fillets from Flaming Gorge that we caught this week. Those fish are so fat and healthy that the meat is super rich on its own. I used Cherry wood and it was great. worthy12
Quote:
Originally Posted by
SeaDog
Hi Guys!
Well I stoked up my new smoker yesterday!
Small 2 door Brinkman Charcoal Smoker ($69.00) that I turned into an electric smoker with a Waring 1300 watt thermostatic controled single burner hot plate. WORKS GREAT! and nice to be able to control the temp.
Smoked up 12 Kokanee fillets!
Brined them with the following recipe I found on the Internet.
1 1/2 quart of water
1/2 cup Kosher salt
3/4 cup dark honey
1/2 cup medium to dark Rum
1/4 lemon juice
10-12 whole cloves (crushed)
10-12 allspice berries (crushed)
2 large bay leaf (crumbled)
Chill the brine before adding fillets.
Brined the fillets (totally covered) for minimum of 24-36 hours.
Rinse lightly and pat dry lightly.
Let sit skin side down for 1 hour.
Smoked the fillets with a 50-50 mix of apple & pecan wood @ 170 to 180 F.
This was my 1st time smoking Kokanee and all I can say is:
OMG! tooexcited
Eye poppin!, Jaw droppin!, I WANT MORE!tongue2 tongue2
THIS IS A KEEPER! thumbsup
Have a maple syrup recipe also that I plan to try - Will let you know how that works.
Best regards,
SeaDog
OK! I've tweeked this recipe just a bit.
Upped the Rum to 1/2 a cup.
And added 1/2 cup of Brown sugar (light or dark is fine)
"OMG" -> Even better now!