TBS House salmon
- Thread starter blacklab
- Start date
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My buddies an I were lucky enough to get a few salmon last week. Though none were mine. I was in charge of smoking some of it.. Used a basic brown sugar brine for two days. Then rinsed patted dry and dusted tops with lemon pepper. Stuck in the refer overnight than hot smoked @ about 200 with alder till I reached it of 155..Turned out prettty good. needs a little more smoke. We'll be snackin good. Pics could have been better sorry......
I love smoking someone else's fish for I get to keep a good cut of it and snack a whole bunch during final packaging.
smokinhusker
Legendary Pitmaster
Sounds like a good friendship. He supplies the fish, you smoke. You need a third to eat. Have I mentioned I am available?
Disco
Disco
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