As usual our freezers are over flowing with fish so I need to make room and found that we have way too many Salmon bellys & collars......so off to the smoker they go!
A large bag of collars and smaller bag of belly strips brining in a standard dry brine of dark brown sugar and non iodized salt. Brined for 7 hours.
Rinsed and on the racks to room dry for 2 hours. Note: The collars on the middle rack were flipped over after this pic was taken. Just wanted to show you what the outside of these pieces looked like.
The MES40 doing it's thing, being controlled by the Auber PID controller and the mailbox mod with a tube of pellets inside. First 2 hours with Alder followed by another hour+ using apple.
Periodically I test the accuracy of the Auber's probe by comparing it with a very accurate Fluke meter.
Finished product coming out after a 4/5 hour smoke.
Cooling down
In a tub for overnight fridge rest. Will vacuum seal some but plan to give most of it away.
A large bag of collars and smaller bag of belly strips brining in a standard dry brine of dark brown sugar and non iodized salt. Brined for 7 hours.
Rinsed and on the racks to room dry for 2 hours. Note: The collars on the middle rack were flipped over after this pic was taken. Just wanted to show you what the outside of these pieces looked like.
The MES40 doing it's thing, being controlled by the Auber PID controller and the mailbox mod with a tube of pellets inside. First 2 hours with Alder followed by another hour+ using apple.
Periodically I test the accuracy of the Auber's probe by comparing it with a very accurate Fluke meter.
Finished product coming out after a 4/5 hour smoke.
Cooling down
In a tub for overnight fridge rest. Will vacuum seal some but plan to give most of it away.
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