Quote:
Originally Posted by T.G
Neato, I like it. What kind of temps do you get in the CB unit with the Traeger on "smoke"?
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No clue. I should measure it but it is below 90. VERY dependent on the outside temp to be sure. It was a cool evening. I think that helped.
I cured the salmon for 36 hours, rinsed, and patted dry. Air dry, uncovered in the fridge for another 10 hours. Then ~4 hours on the smoker.
Delicious but a bit on the salty side. Time for some experimentation.