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@nobodiesgnome.bsky.social

I’ve been giving a try to smoking salmon over the weekend and according to my work mates I’m already a pro. I think I got lucky, but will confirm with the next few batches.

Preparing salmon for a dry brine before smoking, brine consists of 4 cups of brown sugar & 1 cup of kosher salt.Salmon in covered containers in the fridge with their brine coats starting to work. Brined & dried salmon in the smoker ready for some smoke.Salmon fresh out of the smoker ready for eating (tasted great)

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