Hosted my first Mother's Day Linner today! Smoked 3 lbs of salmon. Dry brine overnight. Washed brine off and let air dry in fridge for a few hours. Smoked with alder chips for about 2 hours. Dome temp around 180 to internal temp if 150. Turned out awesome.
Served as an Hors d'oeuvre on a bagel chip with cream cheese, capers, and chives.
For Linner served a smoked salmon pasta salad. All were a big hit. Check em out.
Oh, and don't forget to admire my new pink Thermapen that my husband got me for Mother's Day!!!