Reply to "Why would You Tube lie to me (12lbs Pork loin)"

jay1924Member

With salmon, I do about 35 lbs a year when Sockeye is in season. I use Mr. T's brine (look it up here) overnight in about 8 oz pieces, then dry with a fan on racks for about an hour to form pellicle. Then smoke over alder chunks (traditional Pacific Northwest) at 200 for about 90 minutes for an IT of 140 - 145. Then cool on racks and package to enjoy all winter. Make your own and good luck!

Note: This is hot smoke not cold smoke, I've never done cold smoke.

3/13/235:19 PM

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