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  1. Thread: Smoked salmon

    by BirdDog
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    5,102

    Smoked salmon

    I dry brine my salmon with 1/4 cup kosher salt, 1 cup brown sugar, some onion powder, garlic powder and dill weed. I brine for 4-6 hours and then rinse and dry to skin them on a plank in the fridge...
  2. Upgraded my 1400 to a Digital temperature controller

    This is what these ovens need. I can now hold a 10 degree heat range as opposed to a 85+ degree with the OEM controller. Cost was aprox. 100 dollars. This controller is a must for fish and jerky. No...
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