Homemade Sausage Making

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

ssorllih,

Looks good!

Thanks, in about six hours we should see the results.

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.

Hi Ross,
This salmon looks great, did it have a real smokey taste. I bet you will be making it more often.
Regards,
Jan.

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