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A nicely formed pelicle
Posted: Sat Dec 15, 2012 16:54
by ssorllih
36 hours out of the brine and drying in the fridge gave me this result.
I am smoking amother filletbecause I have a demand for more. Great day for it only about 45°F
Posted: Sat Dec 15, 2012 18:04
by Baconologist
ssorllih,
Looks good!
Posted: Sat Dec 15, 2012 18:21
by ssorllih
Thanks, in about six hours we should see the results.
Posted: Sun Dec 16, 2012 03:48
by ssorllih
8 Hours and not much color but the taste was good enough that all of the tail section has been devoured by just three people. Used mulberry wood for smoke.
Posted: Sun Dec 16, 2012 08:55
by crustyo44
Hi Ross,
This salmon looks great, did it have a real smokey taste. I bet you will be making it more often.
Regards,
Jan.
Posted: Sun Dec 16, 2012 14:39
by ssorllih
Jan , The smoke was very good. We tried it after six hours and decided that it needed more smoke and time. eight was good.