Brined for 8hrs using alaskanbears recipe.
Then rinsed and gonna let it sit over night to form a pellicle.
I will post some pics of the finished product tomorrow.
I'm smoking salmon right now, too, and found this while trying to figure out if anyone else watches their temperature on the fish. My salmon has been in the smoker for over seven hours now, and the temp is currently set at 165 degrees, but the fish is at 138 (thicker filets) and 144 (thin ones). I'm looking to pull them when they reach 150.
But does anyone else watch the temps of their salmon, or just time it?