Into my typical dry brine of 4/1 ratio of Dk br sugar / non iodized salt. Brined for 5 hours.
3 hours into the process with the brine doing it's job in extracting the juice from the fish.
Room drying for 2+ hours to develop the pellicle
Coming out of Mr. Big Chief after a 3 hour smoke-a-thon using my trusty AMNTS with Alder and apple pellets.
Back into the kitchen cooling down before I fridge overnight.
Jerry, guarding the finish product. Wife stole a whole bunch of it early this morning before she took off for a fishing trip today, to help feed her fishing buddies. Tonight or tomorrow I will vacuum seal up whatever we don't consume by then. Belch!
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Edited by cmayna - 11/22/15 at 9:28am