I wrapped pieces singaly in Saran Wrap and then put them in a freezer bag so I can take out what I need when I want it. Back in the freezer they go.
Chevy you will be happy to know that this batch was oh so tasty and the Coho was the best, very delicate tender meat......the salt was perfect at 1.5 hours in the brine.The next batch the smoke will be better when I rotate the racks.......working towards perfection.
SD.....Ralph thank you for even getting me started on this delicious way to prepare salmon/Trout.......it was your recipe that caught my interest in the first place due to eating some of your candy at a meet and greet in Innisfil three years ago. I think your recipe has inspired many smokers.....lol.....THANK YOU.
Arnie
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