Had to prepare for yesterday's fishing excursion on the Pacific ocean, so Saturday I smoked some more Salmon, using my standard dry brine mix of dark brown sugar with non iodized salt (4/1 ratio). Brined for 7 hours, rinsed and room dried with a fan for 2 hours. Smoked in one of my big chiefs for 3 1/2 hours, starting out at 130*, bumped to 145* then bumped to 160* until I reached an IT of 145*
Couple small whole filets of a fish I caught a week earlier on the same boat we went out on yesterday.
After 4-5 hours in the dry brine
Getting ready to come of out the smoker
Being prepared on the boat with cream cheese, crackers, capers to feed some hungry fishermen and women.Edited by cmayna - 8/24/15 at 9:30am