Smok'en

I just prepped the four salmon chunks I had in the freezer. I used equal parts kosher salt and brown sugar and then added some garlic powder. They're in the fridge right now and the salt is sucking the liquid out of the salmon. In about 8 hours I'll take them out and rinse them off. Then I'll let them sit for a couple of hours and let them take on a nice shine. Next it's into the smoker for about 6 hours. I can't wait to eat!


Wait a minute, if my math is right.....I'll be up until about 0100 hours in the morning before they're done. Oh well. That's the price I pay. At least it will cool down by then.

CHEERS!

Ok, It's done! A little salty but good. It seems as everything I touch smells of salmon. Am I the new Midas? Except everything I tough is fish?

Can't be.

CHEERS!