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Posted on 9/4/18 at 10:38 am
Posted on 9/4/18 at 10:38 am
(no message)
This post was edited on 10/12/22 at 8:02 am
2
Posted on 9/4/18 at 10:50 am to celltech1981
Finished pics?
Posted on 9/4/18 at 11:04 am to mylsuhat
(no message)
This post was edited on 10/12/22 at 8:01 am
Posted on 9/4/18 at 1:32 pm to celltech1981
Looks like you just smoked a cigarette standing next to it.
Posted on 9/4/18 at 2:02 pm to celltech1981
Did you brine it 1st and then air dry it to form the pellicle?
Posted on 9/4/18 at 2:11 pm to DonChowder
quote:
Did you brine it 1st and then air dry it to form the pellicle?
yah this is the way the natives do it up here.
Soak it is a brine solution for alittle bit, then hang up to air dry till the flesh is glazed over then cold smoke in a smokehouse till desired doneness.
Call them salmon strips, dryfish...they do it with the backbones too.
Try alder wood for more traditional salmon smoke.
Posted on 9/4/18 at 2:20 pm to Tiger Ryno
(no message)
This post was edited on 10/12/22 at 8:01 am
Posted on 9/4/18 at 2:21 pm to DonChowder
(no message)
This post was edited on 10/12/22 at 8:01 am
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