The Outdoor Line Forum

Sir Tom,

I gave your smoke salmon recipe a try this weekend, wow is it ever awesome! I had about 10 gallons of brine and king salmon to smoke. It all turned out fantastic! Your recipe is dynamite, thanks for the step by step instructions. It was hard to wait on the dry time, but I did and that was probably the key to the success. I might share some with you at hunt camp. I have another 5 gallons to brine and smoke this week.

Thanks again for the recipe.

Team Cut Plug

Thanks for the kind words and good job on trusting the process and following through with the air dry!!!
So much flavor and color develop during the air dry stage and its truly the difference between a good batch... And a great batch of smoked salmon!