Yeah, may I have some of the, uh, salmon colored salmon, please?I'm letting it brine for a long, long time
Yeah, may I have some of the, uh, salmon colored salmon, please?I'm letting it brine for a long, long time
Damn, that looks good!In other news, I made smoked pork tacos for my sister in law's baby shower yesterday
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Only reason the smoker is firing up is because I have a lot of salmon colored salmon to put in there. Otherwise I wouldn't waste perfectly good chunks of pecan wood for that.Yeah, may I have some of the, uh, salmon colored salmon, please?
Are you having pecan wood shipped or is it sourced locally?Only reason the smoker is firing up is because I have a lot of salmon colored salmon to put in there. Otherwise I wouldn't waste perfectly good chunks of pecan wood for that.
I order it onlineAre you having pecan wood shipped or is it sourced locally?
My grandpa used to swear by using Vine Maple. He worked in the logging industry so he could get his hands on a lot of it in the slash piles, I'm sure there were beefier specimens back then also.Are you having pecan wood shipped or is it sourced locally?
My grandpa used to swear by using Vine Maple. He worked in the logging industry so he could get his hands on a lot of it in the slash piles, I'm sure there were beefier specimens back then also.
Also is Alder decent? We have lots of alder around here and I'm always seeing articles mentioning alder for fish, mesquite for beef, hickory for pork etc etc.. But never really hear people around here "loving" it.
I used alder for years. It's good. I discovered pecan on accident, grabbing it instead of alder one time, then being blown away by the results. I'm a pecan smoke guy now when it comes to salmon. As good as alder is, I'd never pick it over pecan again if pecan is available.My grandpa used to swear by using Vine Maple. He worked in the logging industry so he could get his hands on a lot of it in the slash piles, I'm sure there were beefier specimens back then also.
Also is Alder decent? We have lots of alder around here and I'm always seeing articles mentioning alder for fish, mesquite for beef, hickory for pork etc etc.. But never really hear people around here "loving" it.
I need your recipe for that steak we had yesterday. That was the best steak I've had in decades!I only smoke fish with alder, it isn't smoked salmon if not
My grandpa was 100% alder. I find it's less forgiving than other smokes, too much and it's TERRIBLE quick. Walnut is also great.My grandpa used to swear by using Vine Maple. He worked in the logging industry so he could get his hands on a lot of it in the slash piles, I'm sure there were beefier specimens back then also.
Also is Alder decent? We have lots of alder around here and I'm always seeing articles mentioning alder for fish, mesquite for beef, hickory for pork etc etc.. But never really hear people around here "loving" it.
That looks really good. I'm filing this one away.Thanks Wayne, I just dump it in a 1 gallon zip lock for a day or more. I dont measure it out but is approximately something like this.
Marinated Tri Tip
1 1/2 cups Sweet Chillie Sauce
1/4 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup minced garlic
It's great on chicken, prawns too!
You can smoke fish with any wood you like, as long as it's alder.My grandpa used to swear by using Vine Maple. He worked in the logging industry so he could get his hands on a lot of it in the slash piles, I'm sure there were beefier specimens back then also.
Also is Alder decent? We have lots of alder around here and I'm always seeing articles mentioning alder for fish, mesquite for beef, hickory for pork etc etc.. But never really hear people around here "loving" it.
I just gagged a little and had to turn away.Friend got taken on a guided trip last month. I told him I'd smoke whatever he wanted from his fish. Turns out his guide really teaches 'it'll smoke up good" to the clients.
Pack of coho for reference.
I really think more folks need to be open to giving Pecan a try.For smoke, I've started using pecan, cherry and maple for just about everything. Mostly pecan and cherry.
I really think more folks need to be open to giving Pecan a try.
Seriously, just try it once. I was dead set on nothing but alder for years until I used it on accident. Won't go back.I have a friend that loves pecan for red meat and plan on trying it for that. But my salmon smoker will remain with alder