Found some Salmon and BFT (Blue Fin Tuna) in my freezer, waiting for some attention. Since I've never smoked it before, I'm shocked as to how yummy the BFT turned out. Going to take it our local Farmers Market tomorrow to share with our fellow fishing buddies.
Brined for 5 hours in a dry mix, smoked for 4 hours in my MES40 using alder, then apple pellets with low temps starting at 125 and ending at 145. As you can see, I didn't want the salmon to drip on the BFT, etc so I seperated them. When done, very little if any drip was found in the drip pans.
Brined for 5 hours in a dry mix, smoked for 4 hours in my MES40 using alder, then apple pellets with low temps starting at 125 and ending at 145. As you can see, I didn't want the salmon to drip on the BFT, etc so I seperated them. When done, very little if any drip was found in the drip pans.
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