The local city market had a deal on whole salmon filets....so ....i thought I'd give smoked salmon ago. I have ZERO experience smoking any type of fish, that and the fact that I just took delivery of Jeff's book I used his recipe/method.
Cut in half, brined and waiting for the mysterious pellice
Into the MES30 @ 150F with Beech in the AMPTS
8 hrs later at an IT of 145F...Nice color...Awesome flavor
Now that i've got the first one under my belt...i'll start trying the many variations on here...I think Bear's will be up next..
Thanks for looking...