Smokin' Up A King Salmon Recipe - Cooking Index
Smokin' Up A King Salmon Recipe - Cooking Index
| Marinade | ||
| 1/2 cup | 118ml | Dry white wine |
| 1/2 cup | 118ml | Bernstein's or Newman's Italian salad - dressing |
| 20 lbs | 9080g / 320oz | King salmon |
First, cut the fish lengthwise into 2 halves for curing purposes. Leave the skin on. Find a dish that's long enough to lay the halves in flat. Once that is done, you can pour the marinade over the fish. Cure the fish in this marinade for about 2 hours in the refrigerator. Put it into your smoker with a mild wood (I used cherry wood and alder) for about 5 hours. The temperature in the cooking chamber doesn't need to be as hot as for a brisket or butt, maybe 180-200F. Take it out, let it cool, refrigerate and eat it the next day with crackers, cheese, and wine.
Posted to the BBQ List on July 5, 1998 by Mark Qualman <[email protected]>
Source:
Garry Howard
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