Smokin' Up A King Salmon
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Ingredients 7 ingredients
- ***MARINADE***
- Cut
- 20 pounds king salmon
- Brisket
- 1/2 cup dry white wine
- 1/2 cup Bernstein's or Newman's Italian salad -- dressing
- Crackers
Contains
GlutenFishSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Chef's knife