Smoking pink salmon help needed..
I've been filling the freezer with pink salmon, and have been searching for some recipes/methods. The more I search, the more I am confused on what approach. I am thinking on dry brining overnight......rinsing....then drying in the fridge for a few hours to form the pelicle. I'm thinking 200ish on the UDS with a water pan until it IT of 165.
Any advice on turning out some great salmon would be awesome. I don't want to ruin this stuff.
Brick Red Weber Performer
22.5 Kettle Weber One Touch Silver