Smoked up some salmon today.

Discussion in 'Fish' started by h2so4ca, Dec 26, 2013.

  1. h2so4ca

    h2so4ca Meat Mopper

    I did a second batch of Salmon today. 

    Smoked at 140 deg after curing in a mix of brown sugar  and kosher salt.

    The ones on the top right had a pepper and garlic mix added to the brine and then some added to the top before

    smoking. I'll vacuum seal it as soon as it cools and put it in the freezer. 
  2. Beautiful stuff!!!! Love it, love it, love it! Cheers!!!!! - Leah
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Think about wrapping each individual piece in plastic wrap before you vac pack... Cooling the fish in the refer seems to coagulate the fat so it doesn't squeeze out of the fish when vac packed also....


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