Thick layer of Kosher Salt over King Salmon pieces....... Rest in fridge for about 1.45 hour...... Rinse off Salt..... Pat Dry...... Put on a light layer of Jalapeno Salt (Bassman ), then apply a thick layer of Brown Sugar & let sit for about 30 minutes..... Smoke @ 160* with Alder or Hickory for 2 hours..... Package in Zip Lock bag with 3x layer of paper towels, which will absorb some moisture.... I personally don't like to eat the salmon when it is warm, like to let it cool & firm up, but wanted a test taste.... Good smoke..... a little heat..... and some Sweet
Moisture "Sucked Out" of Salmon
After rinse..... Brown Sugar.... (How come you taste so good.... )
Moisture "Sucked Out" of Salmon
After rinse..... Brown Sugar.... (How come you taste so good.... )
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