Just trying to make some room in the freezer for 2021 catch. 8 tails and 10 filets were elected. We will be running into some winter weather starting tomorrow so I thought today is the last decent weather day for awhile, so..... lets go.
Dry brined in my standard 4/1 ratio of brn sugar/salt for 7 hours
Room dry for 2.5 hours
Smoke at my typical 125-140 degree range for 4 hours.
Perfect for the winter run of Smoked Salmon pasta and Smoked Salmon chowder.
Dry brined in my standard 4/1 ratio of brn sugar/salt for 7 hours
Room dry for 2.5 hours
Smoke at my typical 125-140 degree range for 4 hours.
Perfect for the winter run of Smoked Salmon pasta and Smoked Salmon chowder.
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