A chunk of King Salmon getting diced up
About 4+ pounds of King becoming nuggetized
Here's the nuggets in their brine with some Alaskan Silver salmon in the small white bowl as a test and king in the tub. Same exact dry brine, but since Silver tastes different to me as compared to King, thought I'd keep the Silver separate during brine, dry and smoke. Brining was for 4.5 hours, using the standard 4/1 ratio of dk brown sugar / non iodized salt with lots of fresh minced garlic.---belch!
Rinsed and now drying on the racks. Bottom rack is Silver chunky monkeys. Room drying for 2 hours
Mr. Big Chief Loaded and fired up. Going to do 1 hour @ 125+, bump to another hour @ 145, final hour at 160 til an IT of 140 is reached. Note I have a 1000 watt adjustable element in the smoker as compared to the stock 450 watt non adjustable. Also I have a AMNTS next to the burner smoking alder and apple pellets. There is no wood in the pan. It's just there as heat distributor.
Here's some smoke.....Note the extra holes I put in along the bottom for the AMNTS
Going out to raise up to 160 for the final hour. Stay tuned for more pics.
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Edited by cmayna - 1/31/15 at 3:16pm