I have been busy over the holidays doing up all the salmon i froze for smoking. So far i've done up several sides of sockeye and red spring in a standard brine.... mmmmmmm
having nevr killed chum previous to this season i was eager to find out how it would turn out with my "indian candy with a twist" recipe that i made up.
I used 2 - 10 to 12 lbs chums
fileted and cut into strips, 1/2 thick, 1 inch wide, 4 inches long each piece.
I mixed 8 cups demerrera brown sugar, 1/2 cup coarse salt
3- tablespoons roasted garlic and red pepper seasoning
3- tablespoon crushed dill tops
1- 1/2 literr bottle of kikkoman plum sauce
1/2 cup lemon juice
and 1 liter of water.
soaked the strips for 12 hours
toothpicked and hung each piece on the racks with a fan to dry for 36 hours
into the smoker with 1/2 cherrry, 1/2 alder smoking chips
smoked 16 hours at 100 - 110 degrees
Holy fricken crap did this experiment turn out good I have 4 or 5 coho in the freezer and they are gonna get this same treatment
maybe i'll TRY and save some for the FWR steelhead derby
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Topic: the best chum i ever ate!!! (Read 1867 times)