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Smoking Salmon in Idaho

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Well, we’re still unpacking things, but we’ve been here for a bit. One of the things I was most excited to have arrive is the smoker - not gonna lie, that was a top priority. I’ve been looking forward to having some smoked Salmon again, and Sarah has mentioned it a couple times too. There’s a Sam’s Club more convenient these days, so I picked up some salmon there. They had Sockeye for about $12 a pound, and “Atlantic” for about $9.…

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Smoking Salmon

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Smoked salmon is one of my favorite foods. A luxury, truly. But, it’s much more reasonable when you can smoke it yourself. Salmon prices are at $8.99 a pound at Costco right now, which is a couple bucks more than I’m used to. Still worth it. I’m using the same recipe I always use, with a bit over 5 lbs of salmon. This salmon was packed a couple days ago, unusually.…

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Brisket and Salmon Again

I ran out of brisket too quickly last time… It makes a fantastic sandwich with Philly Cream Cheese (strangely enough). Then I eat a bunch of salmon on bagels, with Philly Cream Cheese… The discovery that it’s the right cheese for both sandwiches has made shopping easier. The brisket is 15.5 lbs, $2.99 per pound. Salmon is 6 lbs, didn’t get the price before tossing the package. We have to move in July and I hope I can keep up this hobby at the next stop in life.…

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Brisket and Salmon!

Just got married, just got honeymooned, just got back to work… Time for some food! 17 lbs brisket, $61, 6 lbs salmon $9 per pound. Using the same recipe as usual. 2120: Brisket went on the smoker. 4.5 Tbsp salt, 4.5 Tbsp pepper, 2.25 Tbsp garlic powder. 2200: Fish is brining. 0530: Brisket at 165 and 166. Crutched it, and turned temperature up to 250. Also, moved fish to drying.…

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Ribs and Salmon

Time to try some ribs! I’ll use this recipe with the Memphis Dust dry rub I used on the pork butts. Also - we’re out of Salmon. I’m going to do a double batch of the usual. I’ll just do 6 pounds for four hours, then do 6 more for 4 more hours. I bought what I thought were 3 racks of ribs - 3 large vacuum-packed things of ribs from Costco.…

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Brisket and Salmon

It’s a Saturday and I don’t have a ton of stuff to do, and we’re out of Salmon! A terrible problem with one clear solution. It’s time to smoke more meat. We’ve eaten almost all of the chicken and pork now, so I can feel good doing another brisket. Actually, I’ve been excited for the last two weeks to do another brisket. Ok, I’ve been excited since the last time I did one, but in the last two weeks the excitement has come to a head.…

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Smokin' Chicken (and Salmon too)

Here’s today’s recipe! Based on a couple things: 1. The recipe my mom sent me called Amway Grand Plaza Grilled Chicken Midwest - in my Google Docs Recipes folder 2. [https://ohsweetbasil.com/how-to-smoke-chicken/](https://ohsweetbasil.com/how-to-smoke-chicken/) Other great info and ideas at these links - at some point I’d like to try the brine/minimal method: 1. [http://www.smokegrillbbq.com/brine-smoked-chicken-recipe.html](http://www.smokegrillbbq.com/brine-smoked-chicken-recipe.html) 2. [https://www.traegergrills.com/recipes/poultry/whole-smoked-chicken](https://www.traegergrills.com/recipes/poultry/whole-smoked-chicken) Anyway - here’s the plan today. Make a marinade of the ingredients below, divide this among four butterflied (spatchcocked?…

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Third Smoking - Pork Butts and Salmon

I began prep on Sunday night with 16 lbs of pork butt split into three parts, and 5.5 pounds of salmon. I used the typical salmon recipe, this time I did one quart of brine and still separated things into 4 bags. I used this pulled pork recipe, and this dry rub recipe per Ben’s recommendation. The pulled pork recipe looked to be a reasonable beginner’s complexity, too… I considered this pork butt set to be just three of the one used in the recipe, so I had 1 cup of dry rub that I used on the three.…

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Second Smoking - Brisket and Salmon

Some notes from the second time I busted-out the smoker - I made brisket and salmon. The brisket recipe is based on https://heygrillhey.com/recipe/texas-style-smoked-beef-brisket/, and the salmon recipe is the one I normally make. I used a 16.5 lbs brisket from Costco, $2.99 per pound. Turned on the smoker to 225, added hickory wood chips. Trimmed 1-2 lbs fat off, took just over half an hour to trim. Sliced it in half so it would fit in the smoker.…

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First Smoking - Salmon

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Some notes from the first time I used the smoker - I made smoked salmon. The result was awesome - I’ve made it a couple times since then, and am just dropping this here for future note. Recipe: https://honest-food.net/how-to-smoke-salmon-recipe/ I really just followed the instructions. I used Diamond Crystal Kosher salt, as he recommends - which, BTW, is probably going to become my goto salt. I used Costco salmon without the skin on - it worked perfectly.…

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