2am...Mixing up the dry brine with da fish
Fish resting in the smoker afterwards. Note the AMNPS at the bottom.
Started one end with Alder for an hour plus. Blew it out and started the other end with Apple.
Dry brine with 1/4 ratio of Salt / Br. Sugar with fresh minced garlic for 7 hours.
Rinse and room dry for 2+ hours.
Smoke for 3-4 hours (1 hour each@ 130*, 150*, 165*) or until IT reaches 145*
Tapayakin' from my iphone