Big Green Machine
Well-Known Member
OK, I dried my Salmon pieces for four hours, pellicle was formed, nice and tacky for the smoke to stick.
After two hours at 125 I noticed the dreaded Albumin white spots on the fish. This can only mean that I was smoking at too high a heat, but 125 is pretty low, what the. Heck am I doing wrong?
After two hours at 125 I noticed the dreaded Albumin white spots on the fish. This can only mean that I was smoking at too high a heat, but 125 is pretty low, what the. Heck am I doing wrong?