In my opinion, salmon is never as good as it can be unless it’s smoked. It’s also never as good as it can be unless you brine it before you smoke it to help lock in the tasty fats. In this recipe, I will show you how to brine the salmon, dry it until it forms a perfect “seal” or pellicle on the outside, season it with barbecue rub and sweet and tangy citrus juices then smoke it to absolute perfection.
You should too!
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You should too!
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5 Days to Smoking Meat Success
Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process
We hate SPAM. Read our privacy policy
5 Days to Smoking Meat Success
Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process
We hate SPAM. Read our privacy policy
5 Days to Smoking Meat Success
Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process
We hate SPAM. Read our privacy policy