Look mighty fine from here Mike :tu
Printable View
Look mighty fine from here Mike :tu
TC I'm glad to see that you are liking your Egg!
Id say it's going with me to the grave, but where I'm going I won't need any stove for heat. Tc
Decided a little smoked salmon for snacking sounded good and for being landlocked so to say the price for the raw salmon wasn't all that bad sooooo
Note: In an effort to conserve site space I've been cropping most all of the pictures that I post--therefore they aren't the same size.
De-boned, the scales scraped off a bit and a few slashes barely through the skin to let the cure seep in.
Attachment 284128
Attachment 284129
Cured for 36 hours under plastic wrap then rinsed well, patted dry, then air dried in front of the fan for a couple of hours and ready to start slow smoking;
Attachment 284130
About 6-7 hours of light smoking then allowed to cool overnight, cut up and then sealed and ready to freeze for snaking later--Opps! There seems to be a 'Sample Piece' missing. :w
Attachment 284131
Attachment 284132
Nice smoke on that salmon Roy!
I’m leaning towards the green egg, kamado style bbq/smoker now after looking at several options.
Think it’ll give me the best overall results, and seems winter proof due to fantastic insulating qualities.
:tu
Do you ship that to the east coast?
While I'd like to help you out, between the cost of the sockeye salmon ($8.99 per lb), my time, the materials and shipping costs you'd be much better off looking for someone locally as the final price would probably be about $100 per lb if not more. But thanks for asking! :chapeau
I would love have that my bagles.