A bunch of us have chartered one of our favorite Salmon boats for tomorrow, so I thought I'd better smoke some of my collective Salmon bellies and collars pieces. Here we are after brining the salmon for 5 hours in my simple dry brine of Dk brown sugar over non iodized salt in a 4/1 ratio.
In the smoker we go:
The mailbox mod is so awesome.
Finished product
Yummy collars
Sent from my iPhone using Tapatalk
In the smoker we go:
The mailbox mod is so awesome.
Finished product
Yummy collars
Sent from my iPhone using Tapatalk
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