Originally Posted by Vernski
Hi Jeff thanx for the heads up, and I am humbled in the presence of your BBQ sauce recipe! Bearcarver I've read your final recipe and will give it a try after the holidays. I had one question,did you notice much difference in the length time to smoke with the skin on versus the skin off ? Thanx Bearcarver....Venski
I like my hard smoked Salmon in a form that I can just pick it up in my hand & eat it.
I also like it very smokey.
If I leave the skin on, when it is done, it is easy to remove the skin, but then the flesh under it is not of the same consistency as the other side of the piece. That part would be more like the inside of the piece. But the biggest reason I take the skin off is because the skin takes nearly all of the smoke that hits that side of the fillet. Why should I smoke the skin, and then throw it away.
As far as length of time???? I don't really think it changes the length of time with or without the skin, other than it is a little thinner without the skin. If you do it longer or shorter with the skin on, the surface of the skin side after removing the skin will still be like the inside of the piece, instead of like the other outside of the piece.
Just be sure to oil or spray your racks before putting the fish on!
That's hard to explain. I hope you understand my gibberish.