Red Badger
Thinks s/he gets paid by the post
Smoked some fish. Prepped 'em last night by getting a good pellicle on the surface. Used a dry brine of salt, brown sugar, garlic, and a few herbs from the garden. Smoked a couple of pounds each of Alaskan salmon and catfish (also took advantage of the lower smoking temp for some beef jerky as well).
I prefer apple wood for fish and chicken, so apple was deployed. Smoked at ~180 for about 4.5 hours. Pulled 'em at about 125 degrees. Kept the jerky on a little longer for a higher internal temp.
Been scarfing down the fish with some creme fresh and chives on a cracker. I'm gonna have to roll off the deck when its time to move. Also made some salmon rillettes that DS said he would kill for. He can be a fussy eater, so the compliment was nice to hear.
Anyhoo, that's the sum of my labor on Labor Day. I like to smoke. It forces me to slow down.
Here's hoping that your Labor Day is good. Maybe good and slow.
I prefer apple wood for fish and chicken, so apple was deployed. Smoked at ~180 for about 4.5 hours. Pulled 'em at about 125 degrees. Kept the jerky on a little longer for a higher internal temp.
Been scarfing down the fish with some creme fresh and chives on a cracker. I'm gonna have to roll off the deck when its time to move. Also made some salmon rillettes that DS said he would kill for. He can be a fussy eater, so the compliment was nice to hear.
Anyhoo, that's the sum of my labor on Labor Day. I like to smoke. It forces me to slow down.
Here's hoping that your Labor Day is good. Maybe good and slow.