walleyes
Crew Member
And so the fall preservation begins.
Thawed out the big 28# day before yesterday and yesterday morning I put it into the brine. 5 cups dark brown sugar to 1 cup course salt. Layer of each and topped off with a layer of brine. After 24 hrs in the brine rinse off excess salt and sugar with brine liquid and into smoker at 140 for bout 5 hrs.
After 24 hrs in brine.
On racks ready to hit smoker,, it's just cured here not smoked yet.
Smoker warmed up and pan of chips ready.
Maple chips.
Ready to pull.
Cooling on the racks.
Vacuum sealed and ready for the freezer.
Thawed out the big 28# day before yesterday and yesterday morning I put it into the brine. 5 cups dark brown sugar to 1 cup course salt. Layer of each and topped off with a layer of brine. After 24 hrs in the brine rinse off excess salt and sugar with brine liquid and into smoker at 140 for bout 5 hrs.
After 24 hrs in brine.
On racks ready to hit smoker,, it's just cured here not smoked yet.
Smoker warmed up and pan of chips ready.
Maple chips.
Ready to pull.
Cooling on the racks.
Vacuum sealed and ready for the freezer.