Just smoked another batch of NY caught Salmon. That's a total of 6 fillets smoked, and 13 to go. I'd like to get them all done before it starts warming up, because I can put more smoke on them when the element in my MES runs more often. The way the weather has been this month makes me cautious as to when to get a batch ready for smoking. We had 3 big snows here on this little mountain (hill) between Macungie & Shimerville, PA just in February, totaling over 50 inches of snow.
Here they are after brining and on the racks, to be put in Frig overnight before smoking:
Closeup of same:
All smoked & ready for packing:
Closeup of same:
Thanks for lookin,
Bearcarver
Here they are after brining and on the racks, to be put in Frig overnight before smoking:
Closeup of same:
All smoked & ready for packing:
Closeup of same:
Thanks for lookin,
Bearcarver