Was unseasonably warm out today, so fired up the smoker. Kept it between 250 and 300 for about an hour with the occasional handful of Applewood chips, and the thing just fell apart in the best possible way.

I sometimes have a hard time with how much wood to use, and have rendered a few things inedible by overdoing it, but this came out swimmingly!

Get it? Swimmingly?

  • Commiejones [comrade/them, he/him]
    ·
    10 months ago

    I used to get smoked salmon from the rez. They'd slice the flesh into cubes on the skin (like how you are supposed to cut a mango) and slow smoke it till it was like leather. The fat content would keep it moist and it'd be like chewy greasy fishy salty lumps of goodness.

    • v_krishna@lemmy.ml
      ·
      10 months ago

      I do strips sliced and rolled to make hassleback cubes. Air fryer and it's so good, the slicing and rolling exposes a lot more of the fish to cause for crunchy bits while the inside is just melty moist. So fucking good. Something like https://healthyishfoods.com/spicy-hasselback-salmon/