smokinbadger
Full Fledged Farker
- Joined
- Sep 17, 2006
- Location
- Dexter, MI
I woke up this morning to find about 10" of snow covering everything in sight, including my motley collection of cookers.
After spending two hours clearing the driveway, deck and sidewalks, I was in the mood for some smoked salmon. Fortunately, I had five filets sitting in Hi Mountain salmon brine since last night, so I rinsed them, dried them and put them on at 150F
After an hour at 150F, I raised the temp to 200F and took the filets up to 140F. Here's the final product:
The salmon was moist and flavorful. I'm going to give a few away as gifts this week.
After spending two hours clearing the driveway, deck and sidewalks, I was in the mood for some smoked salmon. Fortunately, I had five filets sitting in Hi Mountain salmon brine since last night, so I rinsed them, dried them and put them on at 150F
After an hour at 150F, I raised the temp to 200F and took the filets up to 140F. Here's the final product:
The salmon was moist and flavorful. I'm going to give a few away as gifts this week.