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Reply to "probe issues"

Thanks for your reply. I think you are on to something in regards to the probe catching on the probe cover thingy ; ). And yes, I'm sure the meat was frig temp. Maybe that was too low. But why would it register when the probe wasn't even plugged in? I'll have to call customer service in the morning. The salmon belly is just that. Its the thinner part that runs along the bottom of a filet. It's fatty and thin, for catering I usually cut it off. I found a recipe for salmon "bacon" which only uses the belly part. Probably because of its shape and the fat content. The recipe had a 12 hour brine, and a two hour smoke. It was still pretty fatty, so I put them on racks over a cookie sheet and baked them for another 45 minutes at 350. Very yummy.
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