Mark Dawson
TVWBB Member
Someone gave me a 12# frozen block of Lake MI salmon so I decided it was time to do my first salmon smoke. I used the Brined Appetizer-Style recipe from this site for one filet and an adaptation of Honey-Cured Smoked Salmon from 3men.com for the other filet. I smoked them over mulberry & apple for a little over 2 hours at 245°. They turned out very good. Salmon Photo I whipped up some horseradish/dill sauce and brought one chunk to work. I have to return some to the guy that gave it to me. I hope there is some left by Saturday.
Mark
Mark