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Smoked Fish - Getting Ready for Deer Camp

post #1 of 4
Thread Starter 

 

Using a couple The Good One Open Range smokers to make 10-fillets of rainbow and steel head trout plus atlantic and sockeye salmon. Hoping to make it through the week. Brining and air drying to form the pelicle is the key to moist and tasty fish! Don't be afraid to add seasoning to the brine to yield an extra flavor profile. 

post #2 of 4
Looks like there will be some happy campers.
post #3 of 4

That looks delightful! And you've got some precious machinery there too! It all looks wonderful!! Happy Deer Camp Eating Indeed! Cheers! - Leah

post #4 of 4

Wow, that is fine looking fish. Well done.

 

Disco

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