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ssorllih
- Veteran
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- Joined: Sun Feb 27, 2011 19:32
- Location: maryland
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by ssorllih » Sat Dec 15, 2012 16:54
36 hours out of the brine and drying in the fridge gave me this result.
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
- Passionate
- Posts: 385
- Joined: Fri Apr 06, 2012 00:37
- Location: Oxford, New Jersey
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by Baconologist » Sat Dec 15, 2012 18:04
ssorllih,
Looks good!
Godspeed!
Bob
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ssorllih
- Veteran
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- Location: maryland
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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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ssorllih
- Veteran
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- Joined: Sun Feb 27, 2011 19:32
- Location: maryland
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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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crustyo44
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- Location: Brisbane
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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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ssorllih
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- Location: maryland
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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