The dry brine consisted of my typical 1/4 ratio of non iodized salt / dk brown sugar & lots of fresh minced garlic. Brined for 3+ hours, room dried for 2+ hours.
Smoked using both Big Chiefs for 2+ hours burning alder and apple pellets. Finally into the dehydrator for 4 hours.
Still need to do another couple batches so I can have plenty to share amongst our fishing buddies.
Edited by cmayna - 3/9/14 at 7:47am