9# of local King Salmon caught by yours truly and his way better half.
In a simple dry brine of 4/1 ratio of dk brown sugar / non iodized salt.
3+ hours after starting the brining process
Air drying for 2+ hours. Note the bottom rack seems to be split into two. Right side pieces were not rinsed. Dried Stick
has been bugging me to try some Salmon without rinsing it after brining. So.....OK, why not! Won't taste it until tomorrow.
3+ hours after being in the smoker on the new racks which by the way worked perfectly.
Back in the kitchen to rest with a little diluted honey and coarse black pepper added at the last minute.
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Edited by cmayna - 2/7/16 at 5:57pm