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So this is happening, Cold Smoked King Salmon!
Using Hey Grill Hey recipe, Salt/Brown Sugar & Spice cure for 24+ hours. I vac sealed them for fridge friendly curing.
Next up is rinse and 4-8 hour rack dry in fridge, then 24 hour cold smoke with alder in the Bella smoke generator.
Fingers crossed!
Using Hey Grill Hey recipe, Salt/Brown Sugar & Spice cure for 24+ hours. I vac sealed them for fridge friendly curing.
Next up is rinse and 4-8 hour rack dry in fridge, then 24 hour cold smoke with alder in the Bella smoke generator.
Fingers crossed!