View Single Post
Unread 12-08-2012, 08:03 PM   #1
Mdboatbum
Full Fledged Farker
 
Join Date: 02-07-12
Location: Washington, DC
Downloads: 0
Uploads: 0
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


Thanks from: --->