Had a great Sockeye run in BC this year. Here is a Qview of my first batch. One dozen 7-8 pounders.
In a dry brine overnight of pickling salt, brown sugar and garlic powder. (very simple)
Drying the next day...
In the smoke...140 degrees - 5 hours (I like a hard smoke)...
Ready for packaging...
Now that's some smoked salmon! Turned out delish...
Den
In a dry brine overnight of pickling salt, brown sugar and garlic powder. (very simple)
Drying the next day...
In the smoke...140 degrees - 5 hours (I like a hard smoke)...
Ready for packaging...
Now that's some smoked salmon! Turned out delish...
Den