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#1
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Smoked salmon leavin's
Was at the Asian market the other day. They fillet whole salmon there. Very fresh. Fillets $5.99 and steaks $4.99. Then I noticed rib cages and belly fat for 99 cents a pound. Remembering Capt. Jerry P's post about smoking tog rib cages I picked up 3 pounds. Soaked them 3 days in Leifs brine recipe and hot smoked them with apple wood(with all the fat I think that's necessary). If you can pick these up and have a smoker you gotta try this. Out of this world. Lots of fatty meat but that's the good omega 3 fat. And did I mention cheap?
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#2
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Re: Smoked salmon leavin's
Where is the Asian market, never heard of it? That does look good and I like to give it a try.
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#3
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Re: Smoked salmon leavin's
Mines in Franklin Park but any market that fillets whole salmon should have them.
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#4
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Re: Smoked salmon leavin's
Have seen people use that salmon belly for fluke bait. Seemed to work well.
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#5
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Re: Smoked salmon leavin's
no one uses salmon belly for fluke bait!!! that is proposterous!!!!
salmon don't even live in NJ!!!! spearing , spearing , and more spearing!!!!!!!
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and this one time at band camp..... |
#6
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Re: Smoked salmon leavin's
Sorry, I disagree with Als Mako, I have known people to catch fluke with chicken and even hot dogs. Fluke will just about eat anything.
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#7
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Re: Smoked salmon leavin's
Quote:
Leif
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http://leifsnjfishinginformation.blogspot.com/ http://fliesbyleif.blogspot.com/ http://photographybyleif.blogspot.com/ Cod is King |
#8
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Re: Smoked salmon leavin's
Lookin' mighty tasty there Bruce!
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#9
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Re: Smoked salmon leavin's
What is Lief's recipe for brine and why do you brine them? Could you marinate them as well?
Thanks
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Eric Jensen |
#10
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Re: Smoked salmon leavin's
Quote:
Brine 2 quarts water 1 cup kosher salt 1 1/4 cup brown sugar A few bay leaves |
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