Shoot the bull thread

Happen to see this today. His method is similar to mine, but I use my own brine.

Smoked Salmon Candy - Smoking Meat Newsletter

That's pretty cool Ray, I subscribe to the same newsletter which I received today via email. Thought of you when I read it - thanks for the post.

I aint never caught a salmon so I aint never smoked one. I have had it when traveling in salmon country and it was good. the fish we smoke around here often is gar fish. I have several bags of that in the freezer.

I have been punching holes in da yard around our fruit and nut trees and putting a lb of 13-13-13 in each hole. dragging a 5 gallon bucket of fertilizer and a home made dibbling stick that weighs in a 40 lbs aint no fun. I am sweating like a pg and realize that the trees have grown ad we planted a couple others and 100 lbs aint gonna be enough

Jump in da jeep and go get some more

Quote:

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Originally Posted by Cappy

I aint never caught a salmon so I aint never smoked one. I have had it when traveling in salmon country and it was good. the fish we smoke around here often is gar fish. I have several bags of that in the freezer.

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We smoke mullet over this way, yum yum eat em up. :fingerdance

For the first time I ahd exactly enough 13-13-13 to do the whole yard. When I got to the last hole I put in the last lb. Whoda thunk it.:biggrin

Quote:

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Originally Posted by Cappy

For the first time I ahd exactly enough 13-13-13 to do the whole yard. When I got to the last hole I put in the last lb. Whoda thunk it.:biggrin

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didn't you plan it that way...........

This was smoked on a rack covered with a large trash bag, pans of ice, and a pan of smoldering wood chips. They were smoked for 12 hours at 80 degrees and less.
Better than any you can buy.
Attachment 228873Attachment 228874

I found a picture of how its done.
Attachment 228875