Haha - I'm really giving this smoker a workout! I've now done something every weekend since I put it together! Smoking is so easy and produces such a great result! Thanks to this site for making it easy on a newbie!
As it is Good Friday (no meat, only fish) I decided to hot smoke some salmon.
I bougt the salmon from Costco, the entire fillet (no skin and no bone) was around $19 CA$. Forgot to check the weight, but I think it was around 3 lbs.
I decided to brine it in a mixture of brown sugar, salt and black pepper (1.5 cups of sugar, 1 cup of salt, I poured out the entire pepper shaker as it was only about 1/4 full) plus enough water to cover it all.
It brined for 24 hours and then I took it out and put it on a rack to dry in the fridge for another 24 hours - total brine and dry/cure time 48 hours.
I just loaded it in the smoker and will smoke at 225 deg for about 2 hours using cherry wood.
Stay tuned for the results. The MES30 analog is a really awesome piece of gear and the AMNS makes it super simple to keep a good smoke going.
As it is Good Friday (no meat, only fish) I decided to hot smoke some salmon.
I bougt the salmon from Costco, the entire fillet (no skin and no bone) was around $19 CA$. Forgot to check the weight, but I think it was around 3 lbs.
I decided to brine it in a mixture of brown sugar, salt and black pepper (1.5 cups of sugar, 1 cup of salt, I poured out the entire pepper shaker as it was only about 1/4 full) plus enough water to cover it all.
It brined for 24 hours and then I took it out and put it on a rack to dry in the fridge for another 24 hours - total brine and dry/cure time 48 hours.
I just loaded it in the smoker and will smoke at 225 deg for about 2 hours using cherry wood.
Stay tuned for the results. The MES30 analog is a really awesome piece of gear and the AMNS makes it super simple to keep a good smoke going.
