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Reply to "Pics-Smoked Salmon from Go to Show"

Just made my first fillet with a beauty of a sockeye. I ended up with an overnight pellicle formation (didn't really look any different) after a 24 hr brine.

Smoked up to 145 and then cut it. Let it rest for an hour and then wrapped up and rest more in the fridge for 8 hours and JUST when the wife got back scarfed down the first bites.

Thanks!
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