- May 7, 2021
- 28
- 36
Hi Guys,
I'm aware I haven't been around for a few weeks but I've still been smoking!
At the weekend just gone I smoked a 4lb salmon cut piece of beef over whisky oak. It took about 9 hours. I didnt use any heavy rubs, just salt, vegetable stock powder, onion powder, garlic powder and a little oregano. It was just a light dusting. I used an injection of vegetable stock mixed with Worcestershire sauce. The pictures are after I had unwrapped the rested beef. It Sliced like a hot knife through butter.
I'm aware I haven't been around for a few weeks but I've still been smoking!
At the weekend just gone I smoked a 4lb salmon cut piece of beef over whisky oak. It took about 9 hours. I didnt use any heavy rubs, just salt, vegetable stock powder, onion powder, garlic powder and a little oregano. It was just a light dusting. I used an injection of vegetable stock mixed with Worcestershire sauce. The pictures are after I had unwrapped the rested beef. It Sliced like a hot knife through butter.