Salmon

[eddiememphis]

Dry brine with kosher salt and sugar for about three hours.

Dry for an hour to form the pellicle.

Smoked at 150° for an hour then bumped it up to 205° until internal temp was 138°.

Turned out tasty. 205° was a little too hot as evidenced by the albumen (white protein squeezed out when cooked too quickly) but I was in a hurry.

 

[fivetricks]

Nice looking fishies.

Also;


Hahahaha..I thought I was the only one that used a box fan in that manner..

Shhhh, don't tell the local health inspector!

 

[chef jimmyj]

The Salmon looks good. And, I know the Local Health Inspector! HE does the same thing!...JJ