Let the Games Begin!
I brined the salmon for 16 hours in a salt,brown sugar,cracked black pepper, gaaaahlic mixture. After 16 hours I rinsed and then placed back in the fridge uncovered for 16 hours. This morning I fired up the cold smoke generator with apple wood (my favorite wood to smoke with) dust. Below is the beginning of hour one of what I anticipate being a 9 hour cold smoke. I also have 6 fillets in the fridge getting happy in a Soy Sauce, Sugar, Chopped Ginger, Chopped Gaaaahlic, olive oil brine that will go on the smoker at around 200-250 later today for about 3 hours.
The cold smoked salmon will be cut thin and placed on a veggie pizza, some will become salmon crostini on a dill spread and some will be saved for crackers and a baked gaaaahlic spread. Should be some good eats!
