I wouldn’t recommend it if it was.Hmn never tried it. Lots of junk in it?
I'll give it a shot on your recommendation. I've seen it forever but never bought it.I wouldn’t recommend it if it was.
I do add my own salt, demerara brown sugar to both sides, some orange zest, a bit of minced garlic and minced ginger on top. Tinfoil method in the oven on convection setting at about 360 for approximately 18 minutes or until it’s 130° internal temperature at the thickest part. The drippings over rice is very tasty. Leave on as much belly fat as you can.
100 g ingredient description versus 300 g ingredient description.
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I found the results were different when using the liquid with the cooking method I described. My friends preferred the dry rub, but your mileage may vary.Using this stuff tonight.
I have used the stuff you use, which I have some of as well and enjoy it, but my fussy teens find it too 'spicy' for some reason. I also like the teriyaki salmon sauce as well, but haven't been able to find it over the past year or so.I found the results were different when using the liquid with the cooking method I described. My friends preferred the dry rub, but your mileage may vary.
That sounds awesome!I use the same as Blueback, brush on a filet, in the fridge over night, then placed on tin foil and bake in the Bradly Smoker for about a hour or until cooked using alder pucks.
I always save the spine and try to leave about 1/4 inch of meat on it, and the collars, it's 1st thing we cook as soon as we get home from fishing , kosher salt and pepper a bit of butter and grill on fairly high heat for a minute or 2 ( collars a little longer) put on a platter and pour some ponzu sauce over it with some ice cold beer. soooooo good.This stuff is really good. I usually keep the salmon spine after filleting, sprinkle the stuff and put it in the smoker. The jerky-like salmon tastes great with a cold one at the end of a long day.
I also use the whole 100 gr pack when making my seafood pot. Love that flavor on crab and clams.
Man, you made me hungry now. It’s a hot day and beer is cold. Just need a fresh salmon....I always save the spine and try to leave about 1/4 inch of meat on it, and the collars, it's 1st thing we cook as soon as we get home from fishing , kosher salt and pepper a bit of butter and grill on fairly high heat for a minute or 2 ( collars a little longer) put on a platter and pour some ponzu sauce over it with some ice cold beer. soooooo good.
Awesome! Be adventurous and amplify it. Add salt, demerara brown sugar, maybe a bit of ginger n garlic. Tin foil method.So I bought some of that rub at Costco. It was very good and a nice change from my homemade rubs. I will definitely buy it again!