With all this jibber jabber recently seen about brining solutions, times, temps, glactical alignment of the moon vs the rings around Uranus, etc, I thought I'd bring us back to a basic reality position using, a simple 4/1 ratio of dk brown sugar / non iodized salt brine mix with lots of fresh garlic. Filets brined for 7 hours and the nuggets brined for 4 hours. Both air dried under a fan.
Two Big Chief smokers working overtime smoking both nuggets and filets for 3+ hours until an It of 140 was met. Very simple, Very delicious says my fishing buddies. Wife is so happy with it, she's considering extending our marriage contract another 30 years :yahoo:
Air drying with Kona Bear guarding the stash
216 pieces of pure yumminess. Note the AMNTS at the bottom.
Here, you can really see the difference between Silver (Coho) Salmon (top rack, right side) + (all of 2nd rack) vs King Salmon (top rack, left side) + 3rd and 4th rack.
Another view showing the visual difference between Silver Salmon vs King Salmon on left side. Right side is all King...... Nuggetized (new word!):biggrin:
Two Big Chief smokers working overtime smoking both nuggets and filets for 3+ hours until an It of 140 was met. Very simple, Very delicious says my fishing buddies. Wife is so happy with it, she's considering extending our marriage contract another 30 years :yahoo:
Air drying with Kona Bear guarding the stash
216 pieces of pure yumminess. Note the AMNTS at the bottom.
Here, you can really see the difference between Silver (Coho) Salmon (top rack, right side) + (all of 2nd rack) vs King Salmon (top rack, left side) + 3rd and 4th rack.
Another view showing the visual difference between Silver Salmon vs King Salmon on left side. Right side is all King...... Nuggetized (new word!):biggrin:
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