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Smokevember Justin


Message added by Smokin Monkey,

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Swimbo descaled and hacked fillets out.


Cured the salmon overnight in fridge on slanted grate .50 50 salt and sugar. 24 hours.


Rinsed down to get rid of cure and the patted dry and put back in fridge for an hour.

Boiled up the head and scraps to make fish stock to be used in seafood risotto tomorrow.


Now smoking on maple dust in pro q maze. Ceramic bulb plugged into elitech controller set to 20c

Bulb  and probe and maze are in small wsm. Salmon laying flat two fillets weighing in at just over 2.3kg.

Bulbed wrapped to protect from any rain and  insulated in case of cold night. Maze should go for 20 hours plus so overnight smoke.






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