Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: Jaws on August 19, 2009, 09:40:49 AM
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• Fillet your slabs so they're boneless. Cut them into strips, head to tail, about an inch wide and the length of the fillet.
• In a large bowl mix the following:
1/2 cup coarse salt
2 cups demerrera sugar (darkest brown sugar)
1 cup terriaki
2 minced cloves of garlic
1 Tbsp. fresh cracked black pepper
1 Tbsp. cayenne pepper (or more - to taste)
2 Tbsp. Worcestershire
1 cup apple juice
1 cup water
• Mix 'er up good. Put your strips in there and make sure they're well covered. Soak about 6 or 7 hours, take them out and you'll see they're colored and firm. No need to rinse them.
• Place them on sprayed racks (Pam or similar) and put the smoke to them for about 4 hours. Then put the heat to them moving the racks around so they get done evenly, and dry them till you like. Enjoy!
Smoke for 2hrs 40 minutes. Thin pieces on top and thicker (pink salmon) pieces on third or fourth from top.