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08-03-2014, 10:29 PM
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#8 |
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Member
Join Date: Dec 2008
Location: Chula Vista, Ca
Posts: 85
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I just put some Sockeye Salmon in a dry brine tonight, going to smoke tomorrow. 2 Cups Brown sugar, 1/2 Cup of Kosher Salt, 1/2Tblsp Fresh Ground pepper. Will smoke for 2-2.25 hours using either alder, or apple. Last half hour baste with Apricot Jam mixed a pinch of my ground Scorpion Peppers.
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2013 Dune PA-14 2014 Slayer Propel 13 Navy Senior Chief Retired |
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