Panela smoked salmon

Post by **Oldvine Zin** » Mon Jul 04, 2016 11:09 am

Bearriver's BBQ is next week so I thought I would smoke some sockeye for the party. And keeping with my current rum obsession put together this recipe:

1LBS panela
1 cup soy
1 cup rum
1 cup ice water
2 tbs onion flake
2 tbs garlic flake
a bit of ghost pepper for some kick

Melted the panela with the soy, added the spices, cooled with the ice water, then rum. The fish will be in this brine overnight and a smoke tomorrow with apple wood or maybe alder.

Post by **Bigbob** » Mon Jul 04, 2016 12:23 pm

Sounds great! I'm going to bring some ribs and my rub. Looking forward to meeting you!

Post by **Oldvine Zin** » Mon Jul 04, 2016 5:08 pm

looking forward to meet you too.

Post by **Oldvine Zin** » Tue Jul 05, 2016 5:35 pm

Just pulled the salmon out of the smoker, wasn't sure if the rum salmon combo would work ( I've had great success with Laphroaig and salmon but scotch and rum are apples and oranges), after tasting I think that the combo works pretty good. Try it for yourself at bearrivers BBQ - See you there!

Post by **Bigbob** » Sun Jul 17, 2016 8:28 pm

Oldvine, I don't usally like salmon, but if you noticed, I devoured it!! How long did you smoke it?

Post by **GrassHopper** » Mon Jul 18, 2016 12:53 pm

Some fine lookin' fish there Oldvine. And as soon as I get my Panella I will try your recipe. I sure envy you guys that have access to those sockeye. I put away over a 100lbs of Chinook this year which I am thankful for. They lose about 50% of their weight by the time they make their 600 mile journey upriver here to the Salmon River in Idaho. Sure, they're not as fresh (or as tasty as sockeye) as when they are caught out of the ocean, but I love catching them and eating them. I hooked and landed a number of 40+ inch fish.....which I would guess would go 50lbs plus when they were in the ocean. Wish I had access to some of that Red Alder you guys have too. Guess I'll have to make a trip over to your neck of the woods. Thanks for sharing the recipe.

Post by **bitter** » Mon Jul 18, 2016 1:29 pm

MMMM that looks yummy!

B

Post by **Oldvine Zin** » Thu Jul 21, 2016 9:45 pm

Bigbob wrote:Oldvine, I don't usally like salmon, but if you noticed, I devoured it!! How long did you smoke it?

I could almost say the same thing about your ribs Bigbob, the only difference is I love ribs and yours

Salmon smoked for about 4 hours at 160 F

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Panela smoked salmon

Panela smoked salmon

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