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Old 12-08-2012, 09:03 PM   #1
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Join Date: 02-07-12
Location: Washington, DC
Default Saturday Smoked Salmon

Started last night with 2 12oz salmon filets. Dry brined maybe 18-20 hours in a simple salt/sugar rub with pepper added. Let dry in front of a fan until a pellicle formed, then smoked at 200˚ until the IT hot 150˚.
Turned out pretty well. Next time I'll try pink salt and do a post brine soak to make it a little less salty.

Mdboatbum is offline   Reply With Quote

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