- Feb 8, 2006
- 37
- 10
Im going to be smoking some salmon this weekend. I bought some brine mix by HI MOUNTAIN and it says to soak in this mix for 24 hrs in the fridge. After following directions it says to pre-heat smoker to 200 degrees. Place fish in smoker. NO SMOKE for the first 30 minutes. After 30 minutes, begin smoke.
How is this done?
How is this done?