Just ran out of my smoked lox so I did a few more Salmon tails today. 27 hour process of dry brine for 8 hours, wet brine for 8 hours, refresh for 1/2 hour. Fridge dry for 5 hours, room dry for 3 hours then finally cold smoke for 3 hours.
Dry brine: .....Well it started out dry with dk br sugar and kosher salt. This is 8 hours later
Coming out of the dry brine, getting rinsed well and heading for a wet bath for another 8 hours
Wet brine in a bath of water, salt, br sugar, maple syrup, whole black pepper corn, garlic, dry dill
Into the smoker for 3 hours of cold smoke
Toot Toot!! My gasser with no heat. AMNTS sittlng underneath the burner with Alder and Apple pellets.
Finished product resting
Dry brine: .....Well it started out dry with dk br sugar and kosher salt. This is 8 hours later
Coming out of the dry brine, getting rinsed well and heading for a wet bath for another 8 hours
Wet brine in a bath of water, salt, br sugar, maple syrup, whole black pepper corn, garlic, dry dill
Into the smoker for 3 hours of cold smoke
Toot Toot!! My gasser with no heat. AMNTS sittlng underneath the burner with Alder and Apple pellets.
Finished product resting
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