Skip to main content

Replies sorted oldest to newest

Mike, I can see Mr.T's point, but when I buy previously frozen filets (whole sides), there is quite a bit of water in the sealed package it was frozen in, so I have to think the salmon would be more dry coming out of the smoker. I think as with meats, the ice crystals break the cellular structure allowing the product to shed moisture (probably the same thing that enhances brine take-up). But I will have to give it a try after the summer when fresh is no longer available.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×