Smokin' Up A King Salmonbbq list, fish and seafood, marinades ***MARINADE*** 1/2 cup dry white wine 1/2 cup Bernstein's or Newman's Italian sal; dressing 20 pounds king salmon First, cut the fish lengthwise into 2 halves for curing purposes. Leave the skin on. Find a dish that's long enough to lay the halves in flat. Once that is done, you can pour the marinade over the fish. Cure the fish in this marinade for about 2 hours in the refrigerator. Put it into your smoker with a mild wood (I used cherry wood and alder) for about 5 hours. The temperature in the cooking chamber doesn't need to be as hot as for a brisket or butt, maybe 180-200F. Take it out, let it cool, refrigerate and eat it the next day with crackers, cheese, and wine. Posted to the BBQ List on July 5, 1998 by Mark Qualman |
