Had some rainbow in the freezer, did a 12 hour dry brine and smoked above 155 for a firmer texture. Brushed with maple syrup and honey.
by PheonixOfAshes
2 Comments
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Intelligent-Solid706
Is it easier to get the skin off before or after cooking? We just did some salmon and took it off prior, but sometimes different methods of cooking help or hurt that.
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Is it easier to get the skin off before or after cooking? We just did some salmon and took it off prior, but sometimes different methods of cooking help or hurt that.