Where's the recipe??

[jokester]

Alright, i've already done a search on this, so don't tell me to :grin:

Awhile back, someone posted a brine, amongst all the others, that used brown sugar and maple syrup. I can't seem to find that brine and I was gonna try it out on Friday's batch of metal heads. If anyone has this recipe, would they please post it again! Thanks!

-jokester

[JohnB]

I use maple syrup to baste the filets before and while smoking.

Maple syrup (the real stuff) makes a great glaze. You can add a little (not too much) brandy to the syrup too! The sweetness balances the salt-acidy taste created in the brining process.

Brine your filets in the tradional way and then set out in the air until a pellicle forms. Just when you are ready to put your filets in the smoker, brush the maple syrup/brandy glaze on B4 smoking and then 2-3 times during. Seems to keep the inside more moist.

Some people add teriyaki and garlic and other heavy spices but for me they all mask the delicate taste of the salmon/steelhead so I dont use them.

Hope this helps.

PS: A TIP to keep your smoker clean. I cut a piece of grocery paper bag to the size of each piece and place it on the skin-side before placing into the smoker. It keeps the fish from sticking to the rack AND when done smoking, the skin and paper peels off as one piece. Works great -- try it.

[ 12-17-2003, 05:08 PM: Message edited by: JohnB ]