Mdboatbum
Full Fledged Farker
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.
Turned out pretty well. Next time I'll try pink salt and do a post brine soak to make it a little less salty.