Hi all, popped into my local fish monger for a nice fillet of skin on salmon and he had some king crab legs, so naturall i thought.. why not?
Dry brined the salmon for a couple hours in sea salt, brown sugar, O&G powder with some parsley, cracked open the shells of the legs and mopped with some garlic and herb butter, on the smoker now with some apple & alder wood
Will update
After brine
Dry brined the salmon for a couple hours in sea salt, brown sugar, O&G powder with some parsley, cracked open the shells of the legs and mopped with some garlic and herb butter, on the smoker now with some apple & alder wood
Will update
After brine