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When I make it I make a full load. Vacuum pack it and freeze it and it will last for the summer easy. I took my son out to horseshoe shoal and loaded up on 6# blues on light tackle just for this reason. Bled and iced, then brine, dry and smoke. photo was post brine during drying phase...need that pellicle that is the key to a good smoke.
It is a Bradley smoker. I like it because you can control the heat and smoke precisely. I have had it for about 6 or 7 years. All SS. It has held up OK and the customer support is very good ( I called them up and told them I was having a minor problem with the smoker element and they sent me a new unit). I think this is as close as you can get to a commercial quality smoker without spending a fortune. It is really designed for salmon. It is made in Canada and everything they include with it is about smoking salmon.
Last edited by Mr. Sandman; 07-05-2012 at 08:10 PM..
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