Speaking of Mad Hunky Salmon

[bigmikey]

Seasoned in MH Salmon and vac sealed for 38 hours. Unsealed, place on rack and left in fridge uncovered to form pellicle for about 8 hours. Smoke is rolling at 170 til an IT of 140











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[PitRow]

nice!

[Mark R]

Lookin Good! I think 140° is too high, gonna dry out. Go by feel, when it start to feel a bit more solid pull it. It gonna cook more after ya pull it anyway. 120° is prolly as high as I ever go.........with fish (not Fishbreath). Soon as those muscle strands start to tighten up it done.

on edit; except if it came from the Great Lakes, then 133° is at the least appropriate, if it farm raised too. Lotta parasites in the GL fish, farm raised startin to get that way.

[Richtee]

140’s not horrible. I wait till I see flaking easily, and a little of the protien juice..white stuff..forming. Any issues with protien based parasites is solved then

And yes,,I HAVE seen them in my fish. Ugh.

Looking good there Mike! One of the last “prototype” batches out there

[bigmikey]

Well I hope you didn't change much, because everyone LOVES this salmon. 140 has always been VERY JUICY for me, couldn't ask for any more, even the thin parts while well over 140 are still juicy. I vacuumed sealed and shocked cold in ice water, then into the fridge and back to work.







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[Richtee]

Perfect. The vac seal evens everything out to a consistant moist yet firm result

[scubadoo97]

I want some. Looks excellent

[jwbtulsa]

Nice. The sample Rich sent me was awesome. Bet that fish is gonna be a treat!

[Mark R]

That's the look! Bet it real good!

[BBQ Engineer]

man that looks excellent. Imma get me som-a-dat hunky fish.

[HawgHeaven]

That looks righteous Mr. Mike!!
if they let me!
On edit: Nope, they gots me cuffed again...

[ThunderDome]

Looks great. Placed my order!