Try this Smoked Salmon #2 recipe, or contribute your own.
Suggest a better descriptionDirections: Mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved. Soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated. Smoke in your favorite smoker over Hickory, Alder, or a mix of 2/3 Apple and 1/3 Cherry wood. Should take 2-3 smoker pans full. Leave in the smoker until drying is completed. This may take 12 hours, depending on the thickness of the fish. Place largest and thickest pieces closest to the heat/smoke source. If you dont have a smoker, add 2 T of liquid smoke to the above brine mix. Soak a previously described. Place on racks and put into your oven set on lowest heat setting. Drying should take up to 12 hours depending on thickness of fish. Above recipe adapted from the LUHR-JENSEN Little Chief Electric Smoker Recipe booklet, and The Frugal Gourmet. Z@FYBITS.COM (Z PEGASUS) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (595g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 909 | ||
Calories from Fat: 2 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 36348.3mg | 1253 % | |
Potassium 386.4mg | 10 % | |
Total Carbohydrate 209.4g | 62 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 207.9g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 909
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