Or this stringer of pink salmon.
Work in a bug free area. Process all fish. Filet then portion into serving size pieces.
Brine and marinate. Keep fish well chilled during the entire process.
Once fish have marinated the desired time, place on smoking racks to allow to air dry. Make sure you have room between each piece of fish. If using wood chunks, soak wood in water before placing in smoker. 
No comments:
Post a Comment