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Saturday Smoked Salmon
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12-08-2012, 08:03 PM
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Mdboatbum
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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.
Thanks from: --->
Big George's BBQ
,
Gore
,
ManakooraMan
,
MisterChrister
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