Hey all. Been getting pressured by a deck hand to provide some more smoked Alby belly pieces. Them bellies are way too big as whole so I cut up each one into 6+ pieces which allows more smoke to meat/fat absorbtion as well as easier to woof down. Dry brined using my regular Salmon brine of salt/brown sugar for 7 hours. Smoked for 5 hours in my MES40.
Oh....and after cutting up the belly pieces, the night before, realized I was going to have some extra room and since I had a couple large Salmon pieces thawed,.....
Also the Alby belly is very oily and drippy, I did not want it to drip down on the Salmon, thus why I stacked the Salmon on the right of each rack. Now the Alby can drip on itself.
And what a oily mess at the bottom of the smoker. Thank goodness for the tray down below. Yes, this smoker is dedicated to fish.
Cheers
Craig
Oh....and after cutting up the belly pieces, the night before, realized I was going to have some extra room and since I had a couple large Salmon pieces thawed,.....
Also the Alby belly is very oily and drippy, I did not want it to drip down on the Salmon, thus why I stacked the Salmon on the right of each rack. Now the Alby can drip on itself.
And what a oily mess at the bottom of the smoker. Thank goodness for the tray down below. Yes, this smoker is dedicated to fish.
Cheers
Craig
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