Wild Sockeye Salmon Fillets

Cut into 3-4 oz pieces then brine for 4 hours in

2 Cups Apple Juice

2 cups water

6 oz. Soy

cup salt

cup brown sugar

2 tbsp honey (Used Molassas in batch 3)

2 bay leaves

2 cinnamon sticks

Put the above in a saucepan and heat until the sugar and salt dissolve, then add

Ice

 

 Pat dry then place on drying rack in fridge overnight (12 hours) (nice Pellicle)

Smoke for 45 minutes (mesquite) to internal temp of 140 145

 

Turkey Breast

Brine Turkey breast for 24 hours in:

gal water

cup salt

Tbsp garlic

Pepper

Tbsp Worcestershire

1⅓ cup brown sugar

I Tbsp honey

Put the above in a saucepan and heat until the sugar and salt dissolve, then add

Ice

Mesquite/Apple smoke 30-40 minutes per pound (4 hours for a half breast) to internal temp of 165