With the 2017 Salmon season starting this month, I need to make some room in the freezers so felt it was best to smoke some of last year's king Salmon that the wife and I caught. Best was to do some Salmon nuggets which I can easily hand out on the boat to my fellow fishing buddies.
So here we go with 8.2# of fish (with skin still on). After skinning and cubing, it becomes 6.8#. Into a dry brine of non iodized salt with dark brown sugars at a ratio of 1/4 (salt/sugar). It will brine for 5 hours.
Rinsed and room dry for 2 hours:
Into the MES40, starting at 125* for an hour, bump to 135* for another hour, bump to 145 for another hours, until IT of 140 is met.
Note Mailbox mod
Back into the kitchen to cool off
Yumm!
Sent from my iPhone using Tapatalk
So here we go with 8.2# of fish (with skin still on). After skinning and cubing, it becomes 6.8#. Into a dry brine of non iodized salt with dark brown sugars at a ratio of 1/4 (salt/sugar). It will brine for 5 hours.
Rinsed and room dry for 2 hours:
Into the MES40, starting at 125* for an hour, bump to 135* for another hour, bump to 145 for another hours, until IT of 140 is met.
Note Mailbox mod
Back into the kitchen to cool off
Yumm!
Sent from my iPhone using Tapatalk
Last edited:
