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?

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.

Re: Smoked salmon leavin's
 

Mines in Franklin Park but any market that fillets whole salmon should have them.

Re: Smoked salmon leavin's
 

Have seen people use that salmon belly for fluke bait. Seemed to work well.

Re: Smoked salmon leavin's
 

no one uses salmon belly for fluke bait!!! that is proposterous!!!!
salmon don't even live in NJ!!!!;) :cool:

spearing , spearing , and more spearing!!!!!!!

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.

Re: Smoked salmon leavin's
 

Man that looks good!

Leif

Re: Smoked salmon leavin's
 

Lookin' mighty tasty there Bruce!

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

Re: Smoked salmon leavin's
 

Brining firms up the fish with salt. Sugar counteracts the acrid taste you can get especially when smoking with hickory. Never hurts to experiment though.

Brine
2 quarts water
1 cup kosher salt
1 1/4 cup brown sugar
A few bay leaves