Looks good Ed! I just smoked a few steelhead I caught out of the Manistee River this spring. Nothing beats smoked fish!
Joined Sep 2003
6K Posts | 0+
Wilmington, DelaWhere?
I've been thinking about doing some steehead. Unfortunately, I haven't spent the money for wild caught salmon so I am using farm raised Atlantic salmon from Costco. It grows on you and calls to you from the refrigerator. 
Ed, there is NOTHING wrong with Costco Salmon! That stuff is great, and that usually what I use to smoe with, instead of using up the stuff I catch in the spring. What smoker are you using?
Joined Sep 2003
6K Posts | 0+
Wilmington, DelaWhere?
I use a ceramic cooker called a GrillDome. If you are familiar with the Big Green Egg, it is similar to that but better made and supported, in my opinion. I have had it for just over a year and can't say enough good things about it.
Here is a pic of it loaded to the gills with 30lbs of pork shoulders for pulled pork. I took that picture in January and cooked over night, all night in sub freezing temps and it turned out great.
[attachment=3:2zwiclag]JanuaryBirthdayCook 004 (600 x 448).jpg[/attachment:2zwiclag]
I do pork shoulders, briskets, turkeys, ribs, salmon (smoked and regular), you name it. Others I know do breads and pizzas regularly but I haven't gotten around to that yet. I can't keep up with the demand for meat!
Thanksgiving turkey.
[attachment=2:2zwiclag]BrownBelt 013_renamed_32591.jpg[/attachment:2zwiclag]
Texas style brisket.
[attachment=1:2zwiclag]Brisket_5_25.jpg[/attachment:2zwiclag]
Ribs
[attachment=0:2zwiclag]Ribs2 (853 x 793) (600 x 558).jpg[/attachment:2zwiclag]
Here is a pic of it loaded to the gills with 30lbs of pork shoulders for pulled pork. I took that picture in January and cooked over night, all night in sub freezing temps and it turned out great.
[attachment=3:2zwiclag]JanuaryBirthdayCook 004 (600 x 448).jpg[/attachment:2zwiclag]
I do pork shoulders, briskets, turkeys, ribs, salmon (smoked and regular), you name it. Others I know do breads and pizzas regularly but I haven't gotten around to that yet. I can't keep up with the demand for meat!
Thanksgiving turkey.
[attachment=2:2zwiclag]BrownBelt 013_renamed_32591.jpg[/attachment:2zwiclag]
Texas style brisket.
[attachment=1:2zwiclag]Brisket_5_25.jpg[/attachment:2zwiclag]
Ribs
[attachment=0:2zwiclag]Ribs2 (853 x 793) (600 x 558).jpg[/attachment:2zwiclag]
Attachments
Joined Sep 2003
6K Posts | 0+
Wilmington, DelaWhere?
Dry cure. 1 part kosher or sea salt. 2 parts brown sugar and a couple tablespoons of course ground, black pepper.
Here's a more in depth write up. http://specialed-ejs.blogspot.com/
Here's a more in depth write up. http://specialed-ejs.blogspot.com/