Well after marinating over night in Cajun seasoning the fish is racked up and the Bradley is heating up. Looks, smells and tastes like its going to be awesome when done.
Just marinating over night. No salt or sugar added as I am not curing the fish. Cooking on max in the smoker. And max in the dehydrator. Chamber sealed once cooled, one day in fridge then into the freezer.
Simple, quick and tasty. My normal smoked salmon recipe takes a week curing and about twelve hours smoking. I am just so tired of salt and sugar smoked fish.
Tikka Masala hot smoked salmon tomorrow Jamaican Jerk hot smoked salmon was made Sunday.
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