[VFB] Re: TESTAllan,
I wait until I make jerky, and just put the salmon (store-bought) in the smoker 
on the low setting for smoking and dehydrating the beef (may top it with some 
seasonings).  The salmon smokes and sorta poaches from the heat and moisture 
being driven off the jerky, and it also picks up the peppery flavors as they 
pass by.  I don't leave it in anywhere near as long as the jerky, tho- don't 
want it to dry out.

Once I take it out the smoker, I vacuum bag it and put it in the freezer.  When 
I want some, I take it out and put it on the hot grill while frozen and cook 
the outsides dark until it the inside thaws.  So I have a nicely seasoned 
salmon filet, spiced smoky-sweet, charred outside and soft and moist inside.  
Yummy.  I also like to eat it cold after that process.

I also add bacon to the smoker, leave it for an hour or so, pepper it real 
good, and re-pack it vacuum sealed.  I love the flavor of real smoked bacon.  
Bought a half-pig butchered and got some un-cured side-pork packages 
(bacon-cut).  Can't wait to marinate and smoke it and give that a fry.

DonO
  ----- Original Message ----- 
  From: Allan Fish 
  To: vfb-mail@googlegroups.com 
  Sent: Wednesday, April 15, 2009 7:49 PM
  Subject: [VFB] TEST


  Alan who can't spell his name right asked:


    Do you have any good Salmon recipies?




  1)  Baste a couple of hours in ranch dressing. 
  2)  Grill 3-4 minutes on each side over charcoal. 
  3)  Buy a Big Mac. 
  4)  Feed the salmon to the cat


  Glad to be of help.

  Dubble-L
-- 
Allan Fish
  Greenwood, IN
  afi...@sbcglobal.net

  




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