Smoked Salmon for the Holidays

Smoked up some salmon to have on hand for Holiday festivities. Used the Raichlen rum method. Turned out my best ever thanks mostly to the dude with the extra eye (Thirdeye). Pulled at 141* this time based on his instruction. Usually I over cook the fark out of it and it comes out dry. Not this time thanks to the Brethren!

Now I'm set for Smoked Salmon Cheese Balls, Sliced Salmon on Crackers, Salmon Dip, Salmon on the Half-Shell...the possibilities are endless.

Yes, dude with spare optical is great help on many occassions!

I plan on vac-pac for storage as seems to work best.

I had to swipe a piece before dinner 'cause it was loking soo tasty and it certainly was!

Thanks for looking.