Smoked Salmon my way

Toaster_Head

HI, thought I'd try Mr. Raichlen's recipe with a few of my own tweaks. So here's two .7lb sockeye filets with some dry brine. Soaked them in Cap't Morgans Spiced Rum for 1/2 hour instead of 15 min and used dark brown sugar with kosher salt. I also doubled up on the brine.

Into the fridge for 4 hours

And now it's all good-n-gooey

Rinse & dry and out to the egg!



BY THE WAY...Can anyone tell me how to get the condensation out of my trutemp??? Had it since day uno.

Now the finished product..


I really like the spice rum and dark brown sugar effect, kind of sweet but not too much!

T_H

Desert Oasis Woman

Nice smoke!
Had same problem with condensation, but it eventually went away

TRPIV

RE: Condensation in the temp:

Nothing to worry about.

Ted