... Sam's Club that is, and I'm smokin' my first batch of dry cured steelhead trout for 2025
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About 6 hours in the dry cure.
Rinsed and re-seasoned with white pepper, black pepper and garlic powder.
SmokerCam view after an overnight rest. Outside temp 25°. Still using my stash of A-Maze-N Pitmaster's Choice pellets in my vintage Big Chief box smoker.
Pulled after 3 hours at 120°, then moved to a 185° oven until the internal crept up to 137°. Tomorrow or the next day is sampling.

About 6 hours in the dry cure.
Rinsed and re-seasoned with white pepper, black pepper and garlic powder.
SmokerCam view after an overnight rest. Outside temp 25°. Still using my stash of A-Maze-N Pitmaster's Choice pellets in my vintage Big Chief box smoker.
Pulled after 3 hours at 120°, then moved to a 185° oven until the internal crept up to 137°. Tomorrow or the next day is sampling.
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