Caught some Lakers in Canada and had some Salmon from Lake Michigan in the freezer, so I smoked these on my Daniel Boone GMG.
Brined overnight (water, brown sugar, soy, garlic, onion)
Smoked at 150° for 8-10 hours until 135/140° IT. Brushed with homemade maple syrup with some soy sauce mixed in near the end to finish.
by VividRefrigerator214
8 Comments
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My only complaint about my Recteq: it only goes down to 180*.
Looks phenomenal! How’s the texture?
Looks great! Nice
Fish candy! There’s not much better
Looks good 👍 Have you ever made a fish dip out of it?
Those look goooood
Nailed it. 👍