David Posted August 10, 2019 Share Posted August 10, 2019 Cured on Thursday night for 23 hours. Rinsed with fresh water three times. Smoked with Makuna wood and Apple dust for 12 hours. Eco smoker remained at a temp of 21-25 Degrees C. 3 Quote Link to comment Share on other sites More sharing options...
David Posted August 18, 2019 Author Share Posted August 18, 2019 Sliced the salmon today. Also treated my self to a Dalstrong Shogun Slicer. 4 Quote Link to comment Share on other sites More sharing options...
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