From the archive, an early salmon smoking. These were Costco frozen wild caught of some sort. I did a brine, then dabbed with a paper towel, and then further dried in the fridge. Attempted temp was 225F, though that’s almost below the minimum of my decidedly analog smoker. Smoked with applewood chips to 140F. Pretty darn good on a bagel with cream cheese.
The pieces were placed skin side down, on pieces of paper grocery bag cut to size. After smoking, the meat comes right off, leaving the skin stuck to the paper.
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