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**The Sauce Blog**
June 10th, 2019, 11:08 pm
#1
* Abilene ** Abilene *
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  • Joined: February 9th, 2015, 9:00 am
  • Posts: 14

Here in the Pacific Northwest we like hot smoked salmon. I got a great deal on some Sockeye filets. My YS1500 is outstanding in every way. Look for a four year review in a couple weeks.

- Bob

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smoked salmon web.jpg
November 22nd, 2019, 5:10 am
#2
* Abilene ** Abilene *
  • Joined: November 14th, 2019, 1:30 am
  • Posts: 2
  • Location: Washington

jzzmusician wrote:Here in the Pacific Northwest we like hot smoked salmon. I got a great deal on some Sockeye filets. My YS1500 is outstanding in every way. Look for a four year review in a couple weeks.

- Bob


Hi Bob!

Looks delicious! Do you have a recipe? Have you used a mix of peppers for this?

I got this brine recipe out of a home brew magazine years ago and have used it with much success ever since...

2 Cups water
2 Cups pale ale
1/2 kosher salt
1/2 teaspoon dill
1/2 Cup brown sugar
1/2 teaspoon crushed pepper
1/2 teaspoon whole allspice
1 small bay leaf
The key is to cook at a lower temp around 200 until the salmon sweats and reaches 165* - if you go much higher the fish will dry out.

Also waiting for your review - as we're going to get YS1500 for my father.

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