Smoked red salmon
SmokingMeatForums.com Top Picks
Put it in a dry brine of brown sugar, sea salt, and black pepper for 12 hrs.
Rinsed it off, patted it dry with paper towels, put a fan on it for 3 hrs, then let it sit still in the cool basement overnight.
Put it in the smoker at 4:00 this morning. Will smoke it until 8:00 this a.m. when I go to work, then will let it sit in the basement again while I work today.
This afternoon I will bring the internal temp up to 145.
The pic is after sitting in the basement overnight to let the "pellicle" form. I searched the forum last night to learn what pellicle is.
More this afternoon.
Temp. outside is 0*. Hope the temp don't get too high inside the smoker in the next 4 hrs!
Have a good day!