Cedar Plank Salmon
Large salmon filet or steaks
Rub Coating
3 Tbsp brown sugar
2 Tbsp Worcester sauce
2 Tbsp fresh dill
1 Tbsp chopped walnuts
1 tsp olive oil
Instructions:
Combine rub ingredients in small bowl and mix.
Place salmon filet or steak onto pre-soaked
cedar plank. Coat mixture over top of salmon.
The cedar plank replaces the wood chips. Ignite
smoker and dry smoke (no water in pan) for
45 minutes to 1 hour on medium/high heat, or
until fish is opaque and meat begins to flake
next to the backbone.
TIPS:
AVOID EVERGREENS
Do not use pine or other soft woods for
smoking.
CRUSH SPICES
Grind whole spice seeds and leaves in order to
release the maximum amount of flavors and
oils, providing the best tasting results.
TAME THE WILD GAME
In order to balance the strong flavors in wild
game, use stronger or more potent amounts
of spices and ingredients. Mix in some
complementing red wine or vinegar in your
marinades.
BRINE FOR PERFECTION
Salt brines can help tenderize meats. Brines
with additional flavors pull flavors deep into the
meat structure.
BRING ON THE SAUCE
Select sauces that complement the flavors
of your meat and wood. Sauces with high
sugar content should be applied at the end of
the cooking process to minimize blackening.
Peppery sauces can be enhanced with minced
raisins, orange juice and brown sugar to create
your perfect homemade mixture.
RECIPES GALORE
Check out www.campchef.com for many great
recipes for smoking, brine mixtures, marinades
and sauces. Or, you can share your own favorite
recipes.
Temperature Chart
(USDA Standard)
Ground Meat & Meat mixtures:
Turkey, Chicken 165°F
Veal, Lamb 160°F
Beef, Pork 160°F
Fresh Beef:
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Fresh Lamb
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Fresh Veal
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Poultry
Chicken, whole 180°F
Turkey, whole 180°F
Breasts, roast 170°F
Thighs, wings 180°F
Duck and Goose 180°F
Fresh Pork
Medium 160°F
Well Done 170°F
Ham
Fresh (raw) 160°F
Pre-Cooked 140°F
Fish
Fresh 135°F (160°F for Catfish)
(Cook until opaque and flakes easily)
Note: Check the temperature with a meat
thermometer. The thermometer on the door of
the Smoke Vault is for the internal temperature
of the smoker only.
