I'm posting this more for reasons somebody can point out things I may be doing wrong. This certainly is not a tutorial as I have never done this before.
No pics of the brining process as it's not really a process at all and I kept it very simple. 4 cups of dark brown sugar and 1 cup of kosher salt mixed. I did this per the Salmon University instructions which is simply cover the fish in the sugar/salt mixture and I brined for about 10 hours.
So here they are air drying to form the, whats it called? Pellicle?
Some fresh split apple and red oak. Mostly apple the red oak will be to just form a coal base. I plan to put the fish in my vertical warmer and try to run it about 160 to 170'ish How long can I expect it to take and what internal should I go to?
No pics of the brining process as it's not really a process at all and I kept it very simple. 4 cups of dark brown sugar and 1 cup of kosher salt mixed. I did this per the Salmon University instructions which is simply cover the fish in the sugar/salt mixture and I brined for about 10 hours.
So here they are air drying to form the, whats it called? Pellicle?
Some fresh split apple and red oak. Mostly apple the red oak will be to just form a coal base. I plan to put the fish in my vertical warmer and try to run it about 160 to 170'ish How long can I expect it to take and what internal should I go to?
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