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Discussion in 'Fish' started by dert, Sep 13, 2014.
Caught some salmon...
1 gallon water
2 c pickling salt
1/3 c brown sugar
1/2 of 1/3 c maple syrup
1/2 of 3/4 c lemon juice
Soak 55 minutes.
Dry overnite (several hours).
Smoke...105 degrees 3-4 hrs.
Here some pics are...
Out to dry overnight...
Nice pellicle formed over night:
Into the SI#3 with the amazen smoker only...
Looks good so far.
In at 9:30 AM, only got up to:
With an ambient temp outside at 55*F or so...
Three hours in...lit the center as well as the end of the amazen...
Looks great! Nice smoke!
Been cold smoking for 4 hours, added a handful of cherry chips and turned on the element to 150...
Great fish. Great qview. Great step by step.
I am jealous of the fishing, the fish, the smoke and the finished product. Well done.
Not quite done yet...
Starting to get some protein leakage...should be done in 30 minutes or so...we'll see how the Vikes do.