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

q4lunchMember

Mr.T, I smoke a lot of salmon using dry brine methods which can be tedious so I am excited to try your method. I have a few questions to help me adapt to your recipe. Can you do whole filets instead of cutting it up? I assume you vacuum pack after they are smoked, so what do you do with the packages you have not eaten or given away, freeze or store at room temp? How long is the salmon good for using either method?

7/2/137:29 PM

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