02-14-2012, 10:10 PM
[cool][#0000ff]When I lived in Sacramento I almost always had smoked salmon and steelhead in my "stash". The supply always dropped quickly when buddied dropped over for watching football...or whatever. On one daddy-daughter trip to a local water I caught a couple of big healthy carp and brought them home to run through the smoker. They turned out great...looked good, smelled good and tasted good. Put the bag with the smoked carp in the usual spot in the refrigerator. Next time the guys dropped by they raided the smokie goodies and wiped it out. Swore it was the best batch of salmon I had ever done. Didn't believe me when I told them what they had enjoyed so much.[/#0000ff]
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[#0000ff]The big thing was filleting and cutting the strips to remove the lines of flesh bones. Once that was done the flesh was firm and really took the brine and smoke very well.[/#0000ff]
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[#0000ff]The big thing was filleting and cutting the strips to remove the lines of flesh bones. Once that was done the flesh was firm and really took the brine and smoke very well.[/#0000ff]
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