I just finished smoking a batch of salmon and am about to bag it up. I usually vacuum seal it, and try to press the seal button before the vac sealer puts too much suction on the salmon and starts pulling out the oils. It still often doesn't look that good though. I was thinking about wrapping the salmon in saran wrap first to see if that helps. Has anyone else hit the issue? Any clever solutions?
Thanks for any help.
Here's a pic of my warmup batch, so tasty. I did 8:1 sugar to salt, brined overnight until firm, then lightly rinsed, then smoked for about 4 hours bringing the temp up to 145.
Thanks for any help.
Here's a pic of my warmup batch, so tasty. I did 8:1 sugar to salt, brined overnight until firm, then lightly rinsed, then smoked for about 4 hours bringing the temp up to 145.