daninnewjersey
Babbling Farker
I was asked by a local restaurant to hot smoke a salmon filet for a private party they had. The owner has been sampling my cooks and asked if I'd smoke one for the party. Of course I said yes....did a pretty simple dry brine overnight, then smoked it about 180 with oak for a couple hours. I didn't check the internal temp I went more by feel. When the fish tightened up to the touch I knew it was done. Put her in the fridge to mellow overnight and dropped it off the next day. They just sent me a pic of what they did with it. Only have the one pic but it pretty much tells the story. Apparently people really liked it and I've been asked to make even more for a bigger party next month.....:mrgreen:
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