Smoked Salmon Belly

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cmayna

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 23, 2012
3,971
1,697
SF Bay Area, CA
Here’s some Salmon belly pieces I threw into my MES40 yesterday. Oh and those couple large dark chunks on the middle rack are Albacore belly pieces that wanted to go along for the ride. Can't say no.

7 hours of dry brine
2 hours of rince & room dry
4.5 hours of smoke with Alder and then Apple pellets, starting at 125* and ending at 140ish.
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Last edited:
You are definitely the salmon king.
We eat a lot of salmon, and yours always looks excellent!
Al
 
Thanks Al, gave some to a couple neighbors who went crazy over it. Made my day, indeed. Now to see what's next to smoke.......
 
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