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Stocking up (smoking up) for the holidays

post #1 of 7
Thread Starter 

Another busy weekend of smoking.  4 lbs of jerky, 12 lbs of salmon.  Oh yeah, another 10 lbs of cheese.

Sliced and marinated the london broil for 12 hrs in a soy sauce, chili flakes, ginger, lemon grass, sugar and pink cure concoction.  Into the smoker at 160.

Brined the salmon for 24 hrs in a brown sugar, maple syrup, kosher salt and water mixture.  On racks, in the garage to dry out.  Will go on after the jerky is done

 

 

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post #2 of 7

That's not stocking up.  That's a weekend.  I'd eat it all!!!!!!

post #3 of 7
Thread Starter 

jerky is done, salmon in the smoker now

 

 

..

post #4 of 7

WOW!  That looks so great!

post #5 of 7

MB, looking good !!!!

post #6 of 7
Thread Starter 
About 5 hrs in smoker. Internal temp 145+. Meat was firm and separate with the finger push test.

Cooled, Vac-sealed and in the fridge.


post #7 of 7
Looks tasty!
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