So last night, I showed you the images of Ron preparing the brine and the salmon. Today, after carefully rinsing the fish in more bottled water, patting dry with a paper towel, he placed on the racks. All four racks were totally full- sitting on the island- with two fans blowing across them- to develop the "
pelicle" or film. Then he tops with brown sugar and fresh cracked black pepper.
In they go for several hours at 180 degrees....
You can see the wood chips in the can puffing away here
These are cooling- almost ready to come out.....
And this- is nirvana...... smoked fish heaven!
You can see the darker color on the skin side- as it was skin side down and takes the brunt of the smoke- you can see how it
permeates the meat.
So last night, I showed you the images of Ron preparing the brine and the salmon. Today, after carefully rinsing the fish in more bottled water, patting dry with a paper towel, he placed on the racks. All four racks were totally full- sitting on the island- with two fans blowing across them- to develop the "pelicle" or film. Then he tops with brown sugar and fresh cracked black pepper.
These are cooling- almost ready to come out.....
And this- is nirvana...... smoked fish heaven!
You can see the darker color on the skin side- as it was skin side down and takes the brunt of the smoke- you can see how it permeates the meat.
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