1.) BULLZ-i - 12/27/2013

SMOKING QUESTION??

RECIPE FOR SMOKING SALMON, NO CURES STYLE! I KNOW YOU GET FISH FROM TH GULF, JUST NOT SURE IF YOU DO MUCH. ANY IDEAS???

2.) billy b - 12/28/2013

Not much experience with seafood,let me check the Smokintex forum.

3.) billy b - 12/28/2013

Here's one, I'll keep lookin.




Here's a new recipe from our beloved founder Jim Smith (the original SmokinTex) that would work in any SmokinTex smoker. Everyone here at SmokinTex and in Jim's family said it was outstanding and easy.

Salmon fillet a la Jim

Sprinkle on cayenne pepper after putting on the seafood grill in the middle of the smoker.
Put a little hickory (no more than 4 oz.) in the wood box.
Set smoker at 150 degrees F for 4.5 hours.
Remove from smoker and serve hot or cold as a main dish or an hors d'ouevre (hot or cold) on crackers with a little chopped red onion and capers.
Another suggestion is with horse radish.

It's great both ways.

4.) billy b - 12/28/2013

Here's another, sounds better





Ginger Smoked Salmon


Rub: Sesame Seed Oil

Salt

Ginger

Garlic

Coat both sides of the Salmon thoroughly with rub.

Wrap in shrink wrap and let sit in refrigerator for an hour.

Place salmon directly on rack for drier fish or in shallow foil boat for a moister cook.

Smoke at 165°-170°F for 3 to 3 ½ hours.

Wood: Pecan, Apple, Hickory, Alder, Maple-Experiment with wood flavors you like.

Pineapple Relish (topping):

1 tbsp. Honey

1 Small jalapeno, seeded and finely chopped

¼ cup Red onion finely chopped

2 cup Coarsely chopped pineapple

2 tbsp. Lime juice

½ cup Chopped Red Bell Pepper

Mix ingredients and allow blending together in refrigerator for at least ½ an hour before serving.

Serve Salmon warm with Pineapple relish on top.

Enjoy!

5.) Deerminator - 12/28/2013

They use Alder wood on the Alaska TV show

6.) BULLZ-i - 12/28/2013

I HAVE TONS OF ALDER AROUND HERE. THANK YOU MUCH

7.) Floyd - 12/29/2013

I have brine my salmon and then smoked in alder. Mmm good