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Just got done setting up the brines for each and made a rub for the pork shoulder.


I'm more or less following these two recipes. I tend to experiment a little too.

Salmon: https://honest-food.net/how-to-smoke-salmon-recipe/

2lbs fresh Coho Alaskan Salmon
Not decided yet on what will be in the glaze but the theme will be sweet with a little kick.


Pork Shoulder: https://www.foodnetwork.com/recipes/alt ... pe-1914045

4lb boneless Boston Butt
The molasses brine is the ticket. I've done it before and it tastes delicious. But as for cooking it will be in the smoker for the first half and then wrapped in foil and either placed back in the smoker or in the oven for the 2nd half.

Will provide before, during and after photos starting tomorrow.

I'd do teriyaki, honey, olive oil, garlic, orange zest, sea salt, ground pepper, red pepper flakes and gochujang for the salmon. Making your own teriyaki with mirin, soy sauce and ginger is even better.

Yeah I see teriyaki salmon in the food stores. I'll try doing my own at some point. Sounds delicious.

The pork went in a couple hours ago. Will be putting in the fish around noon. Right now the pork is getting a good solid mesquite treatment and when the fish goes in it will switch to Apple and Peach wood.

Trying to use what I already have in the fridge, I decided on using some fresh homemade Massachusetts grape jam and Peach Vidalia hot sauce as the glaze. Blended and cooked them down a little to thin it out, added a little extra hot pepper sauce to turn up the heat some and will baste during the cooking process.

SMOKED SALMON!!!

half way there.

158F internal temp... pork goes into foil for 4 more hours of cooking.

Decided to slice some of the salmon down into thin pieces. Those should be done soon.

Wait, you're smoking them in the same smoker? Does the salmon flavor transfer to the pork?

itchyfingers wrote:Wait, you're smoking them in the same smoker? Does the salmon flavor transfer to the pork?

I don't think so but maybe on a very small imperceptible level... maybe?

Salmon = DONE
The grape jam & pepper sauce glaze turned out pretty damn good. It doesn't really taste like grape anymore. Just a sticky sweet, but not overly sweet, flavor with some mild-moderate kick. Would definitely do again.

Where do you get rolling paper that big? I bet Salmon is a hell of a buzz

Pepi wrote:Where do you get rolling paper that big? I bet Salmon is a hell of a buzz

Yeah man it really makes your head swim.

try weed

You know hope people go on fishing trips, catch a lot of fish then have a fish fry? Not me u fire up the smoker and smoke that shit. The salmon looks good I’m not a fan of sweet stuff on my fish but I’m sure I would eat that.

mortatone wrote:Yeah I see teriyaki salmon in the food stores. I'll try doing my own at some point. Sounds delicious.

My wife makes it I love it. But she makes her own teriyaki.


And I love smoking food.