Then put them in my typical dry brine of a 4/1 ratio (dk brown sugar / non iodized salt), back into the fridge for 4+ hours. Sorry, no pics in the brine (my bad)
On the racks to room dry for 2 hours:
Into the MES40 starting out with Alder for 2/3rd of the smoke session, finishing with Apple. Smoke first hour at 130, bumped to 140 for 2nd hour, bumped to 155 for 3rd, 4th and 5th hour.
Case, sorry I didn't hang them. A little too lazy yesterday.
On the table cooling down. Mopped with a diluted honey while still warm followed with a very light sprinkle of coarse pepper.
Not sure how I would serve these on the boat. Might be too messy and the deck hands would probably get caught double dipping
with their anchovy smelling fingers So maybe I will just scrape them clean to collect a Salmon mix. Perfect candidate for my Salmon log. Enjoy!
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Edited by cmayna - 5/1/16 at 7:15am