I did a batch of frozen Costco Salmon portions yesterday. Since I'm experimenting with new ways, this was a batch with a cup of brown sugar, and 1/2 cup of salt, dry brined (makes it's own juice) for ~15 hours in the fridge. (The mixture didn't all dissolve. Too much? )
Smoked for 4 hours with Alder. (temp ~ 100-110) (12 Bradley pucks) (I like mine over smoked. Kinda on the dark side of MT's scale.)
Then turned on my big element and headed for the finish line.
Probe 1 was the biggest (Thickest) piece, Probe 2 was the chamber.
Chamber slowly climbed to 220, and the Salmon got to 144.6.
I did the flake test, and called it good. Mumm! as our 21 month old Grand Daughter sez.
This old dog is trying to learn some new tricks, and that's what brought me here. Thank You!
I know lots of folks thumb their noses at 'plastic salmon' as I call it. But for me, I like the bag of flash frozen, portion sized chunks in the 3 pound mystery bag. It's worked good for my tastes. It said 6 pieces, but there were 7.
Sez it's Atlantic Farm raised product of Chile. For what I do with it, it seems more convenient than the fresh filets. And it always has tasted better, no 'fishy' smell.
That's my story, and I'm stickin-toit.