A nicely formed pelicle

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ssorllih
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A nicely formed pelicle

Post by ssorllih » Sat Dec 15, 2012 16:54

36 hours out of the brine and drying in the fridge gave me this result. Image
I am smoking amother filletbecause I have a demand for more. Great day for it only about 45°F
Ross- tightwad home cook
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Baconologist
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Post by Baconologist » Sat Dec 15, 2012 18:04

ssorllih,

Looks good!
Godspeed!

Bob
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Post by ssorllih » Sat Dec 15, 2012 18:21

Thanks, in about six hours we should see the results.
Ross- tightwad home cook
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Post by ssorllih » Sun Dec 16, 2012 03:48

8 Hours and not much color but the taste was good enough that all of the tail section has been devoured by just three people. Used mulberry wood for smoke.
Ross- tightwad home cook
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Post by crustyo44 » Sun Dec 16, 2012 08:55

Hi Ross,
This salmon looks great, did it have a real smokey taste. I bet you will be making it more often.
Regards,
Jan.
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Post by ssorllih » Sun Dec 16, 2012 14:39

Jan , The smoke was very good. We tried it after six hours and decided that it needed more smoke and time. eight was good.
Ross- tightwad home cook
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