Johnny West
Well-known member
sorta. I took this chinook salmon shoulder and gave it a dry rub of sea salt and brown sugar for about six hours and then smoked it, off the the charcoal from last night's steak grilling, and added alder for smoke. I didn't think to cut it into strips before the brining but am sure it will be fine and didn't mean this to a bona fide smoke salmon but a quick fix to get the fillet out of the refer. Tonight will be bagels and cream cheese, et cetera.
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