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