Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on August 26, 2013, 09:29:22 AM
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My buddies an I were lucky enough to get a few salmon last week. Though none were mine. I was in charge of smoking some of it.. Used a basic brown sugar brine for two days. Then rinsed patted dry and dusted tops with lemon pepper. Stuck in the refer overnight than hot smoked @ about 200 with alder till I reached it of 155..Turned out prettty good. needs a little more smoke. We'll be snackin good. Sorry pics need to be better.
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just remember that big slab is going to take a bit longer, looks delish man good job! :tup:
