Sorry I didn't take a pic right when I made my typical dry brine which consists of dark brown sugar, non iodized salt (4/1 ratio) plus lots of minced garlic. This time, I added a couple glugs worth of Yoshida's sauce. This pic is after the fish has been sitting in the brine for 7 hours and is ready to come out. I typically stir the fish every 2 hours.
On the racks after being rinsed, air drying for 2+ hours
Coming out of Mr. Big Chief after 4 hours of smoking with Alder and Apple pellets using one of Todd's AMNTS. Smoked 1st hour at 130*, 2nd hour at 145-150*, 3rd hour at 160-165+ until an IT of 140 was met. Oh and after the 2nd hour I quickly lightly mopped the pieces with some diluted honey and sprinkled with coarse black pepper.
Cooling down with plans to fridge overnight.
Vacuumed up this am, heading over to our other freezer.
Sent from my iPhone using Tapatalk
Edited by cmayna - 5/26/15 at 7:12am