Smoked up some salmon today.

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Meat Mopper
Original poster
Dec 15, 2013
Seattle WA

I did a second batch of Salmon today. 

Smoked at 140 deg after curing in a mix of brown sugar  and kosher salt.

The ones on the top right had a pepper and garlic mix added to the brine and then some added to the top before

smoking. I'll vacuum seal it as soon as it cools and put it in the freezer. 
Think about wrapping each individual piece in plastic wrap before you vac pack... Cooling the fish in the refer seems to coagulate the fat so it doesn't squeeze out of the fish when vac packed also....

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