Last fishing trip cause me to run out of smoked Salmon tails and filet, which I love to share while we're out on the water. So dedicated yesterday by waking up at midnight to start brining which
ran for 7+ hours. Brined until 8am at which point I removed from the dry brine and rinsed.
Drying on the racks for a couple hours, to form pellicle:
In my favorite smoker - Modified MES40
Back in the kitchen after a 4.5 hour smoke using alder and then apple pellets, running starting at 125* then bumped to 130* then 145*
Consolidating the number of racks on the kitchen table, so I can start washing the racks while the fish cools down.
Into the tupperware for an over night storage. Will vacuum up whatever I don't immediately eat or give away.
ran for 7+ hours. Brined until 8am at which point I removed from the dry brine and rinsed.
Drying on the racks for a couple hours, to form pellicle:
In my favorite smoker - Modified MES40
Back in the kitchen after a 4.5 hour smoke using alder and then apple pellets, running starting at 125* then bumped to 130* then 145*
Consolidating the number of racks on the kitchen table, so I can start washing the racks while the fish cools down.
Into the tupperware for an over night storage. Will vacuum up whatever I don't immediately eat or give away.
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