Now that my fish supply has been stocked I had some fresh salmon earmarked for some smoke. I dry brined these and they all got a nice coat of sea salt on both sides, kissed with a light shaking of Seafood Splash, crushed red pepper, and Head Country, and then packed tight in the container with dark brown sugar overnight.
Given a thorough rinse they were racked and dried an hour while I plugged in the little chief. Smoked with 2 pans of alder chips for 4 hours they were a real treat!
Given a thorough rinse they were racked and dried an hour while I plugged in the little chief. Smoked with 2 pans of alder chips for 4 hours they were a real treat!
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