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I would never use liquid smoke on something I was going to smoke. Otherwise, I'll try the recipe. Simple is good.
I have also found that, when smoking fish, the lighter the wood (less tanins) used, the better. I like to use alder, peach, orange, or apple woods and smoke lightly. Fish can take up a lot of tanins and end up tasting like bark if over done.
I used to buy salmon jerky when passing through Indian reservations in NoCal but haven't made that drive for a decade. Anyone know a recipe (process) for that?
 
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