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Yes alder is most common. I smoked some salmon with store bought hickory
last week and it tasted fine too, a little unusual around here cause alder
is a weed that grows everywhere.
I don't know what others add, probably soy or whatever you like would be
fine. The salt is to preserve the meat, and the sugar is to glaze it so the
smoke adheres, and to cut the saltiness. I don't think it needs anything
else if it's fresh.
----- Original Message -----
From: "Don Thompson" <detomps@xxxxxxxxxxx>
To: <realtraders@xxxxxxxxxxxxxxx>
Sent: Friday, August 03, 2001 15:37
Subject: Re: [RT] Rib system *** Not related to Trading***
> I will try some of that sugar mix. What else might one add to that basic
> mix?
> Now what kind of wood do you use to
> smoke with up in Alaska. Alder?
>
>
> > While on the subject, if not the topic, here is one Juneau fish smokers
> > secret brine recipe:
> >
> > In 5 gallons of water dissolve 2#s noniodized salt and 3#s sugar.
> > Cut fish or meat into chunks and soak over night, or for a week,
> depending.
> > Rinse under running water until saltiness is ameliorated.
> > Smoke. Commercially they raise the temp to 165 degrees F.
> > Locals have more secret recipes and the real delicacy is cold smoked
> salmon.
> >
> >
> >
> >
> > ----- Original Message -----
> > From: "Don Thompson" <detomps@xxxxxxxxxxx>
> > To: <realtraders@xxxxxxxxxxxxxxx>
> > Sent: Friday, August 03, 2001 14:51
> > Subject: Re: [RT] Rib system *** Not related to Trading***
> >
> >
> > The amount of sauce below should do two slabs of pork ribs,( not talking
> > baby back ribs, but regular pork ribs) maybe a bit less. I think that
> might
> > be about
> > 8 pounds or so.. It if itn't enough to cover them, just add a bit more
> soy
> > sauce and water. don't forget to stir them up every couple of hours..
> >
> > Don
> > ----- Original Message -----
> > From: David Jennings
> > To: realtraders@xxxxxxxxxxxxxxx
> > Sent: Friday, August 03, 2001 3:32 PM
> > Subject: Re: [RT] Rib system *** Not related to Trading***
> >
> >
> > Don,
> > I'm interested, got a smoker but as a Brit, I'm happy with the notion
> of
> > volumes in the sauce but grateful an idea of the weight of ribs were
> talking
> > about.
> >
> > MTIA
> > ----- Original Message -----
> > From: Don Thompson
> > To: realtraders@xxxxxxxxxxxxxxx
> > Sent: Friday, August 03, 2001 8:09 PM
> > Subject: [RT] Rib system *** Not related to Trading***
> >
> >
> > Since it is August an people will have free time on thier hands and
> like
> > to
> > eat..
> > Here is my favorite marinade recipe for pork ribs..
> >
> >
> >
> > Take about a two quarts of SoySauce.
> > Add about 2.5 cups of water maybe 3.
> > Take a whole bulb of garlic, crush each clove and remove the skin,
> mince
> > or place, after removing all the skin, into a blender or other
> > mechanical
> > chopper and mince.
> > Put this into the mixture.
> > Add about 1/3 to 1/2 cup of Tabasco sauce. And/or some chopped
Cayenne
> > peppers for extra punch
> > Add about 1/3 to 1/2 cup of Worchester Sauce. With the above taste
> the
> > initial mixture of Soy Sauce and water
> > to get an idea of what your base is.
> > Then after adding the Tabasco, determine the level of spiciness, it
> > should
> > make an impression on your tongue. It should
> > last more than about 30 seconds or so. The Tabasco seems to cook
out,
> > losing its effectiveness, so you have to compensate a
> > bit. The chopped cayenne pepper does add an interesting local
impact
> on
> > the
> > ribs. Don't add but a couple of tablespoons if you want.
> >
> > Likewise for the Worchester sauce, you want to just begin to taste
it.
> > Worchester leaves that tamarind taste, so that is something
> > you need to taste for.
> >
> > Then marinade those ribs in the sauce for about 6 to 8 hours. I
will
> > occasionally go over and nip a small piece of the meat off and cook
it
> > in a microwave, to tender and taste it. This way I can understand
how
> > much
> > salt has migrated into the meat. If you leave them in over night
> > it won't kill the ribs but they will be pretty salty..
> >
> > Cooking,,,,
> >
> > If you have a charcoal grill, the idea is to slow cook these boys.
> What
> > I
> > do with a small batch for the Weber is this:
> > A regular Webber might cook a whole package of ribs, maybe 1 and a
> half.
> >
> > I have two small stainless steel bowls that I fill with water, just
> > beneath
> > the brim. I start my coals and then place them snug, on one side of
> the
> > Weber, I take about a 20" length of aluminum foil, fold in half
> length
> > wise. I place this foil so that it will be between the ribs and the
> > coals,
> > yet leave a kind of opening on the top to heat the bowls of water,
and
> > as a
> > place to put the overnight water-soaked mesquite wood for smoke.
> >
> > Then I place the grill on the Weber, throw on some wood chips, put
the
> > bowls
> > on top of the grill directly over the coals, put the ribs on and ..
> > let them cook. I watch to make sure the smoke is coming out of the
> > Weber at
> > all times, so it means putting on wood chips about every half hour
or
> > so.
> > Usually, this takes about 2 hours to cook. regulate your heat by
how
> > many
> > coals you initially put on..
> > If you have a smoker, I smoke them for about 8 hours..
> >
> > Don
> >
> >
> >
> >
> > To unsubscribe from this group, send an email to:
> > realtraders-unsubscribe@xxxxxxxxxxxxxxx
> >
> >
> >
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> >
> >
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> >
> >
> >
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> >
> >
> >
> >
> >
> > To unsubscribe from this group, send an email to:
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> >
> >
> >
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http://docs.yahoo.com/info/terms/
> >
> >
>
>
>
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