Lake Trout and salmon are in the smoker and its doing its thing very well. I rub the filets down with a mixture of brown sugar and Morton Tenderquick….4 parts sugar to one of the cure. I toss in some coarse ground pepper too but not much. They’re kept cold for a couple days, then rinsed off well and laid out on smoker racks. I’m using some pear wood on these which gives them a honey gold color when finished and works great with sweeter meats like fish. Its a great smoke for snack sticks too.
I’m running the heat at around 120 degrees right now. The fish are beginning to dry nice so maybe about 2 more hours. Its a perfect day for smoking though. No rain and the breeze isn’t too crazy so the smoker stays fairly consistent in heat and the air temperature isn’t thru the roof.
I got the raspberry bed trimmed back while tending the smoker and plan to mess with another area of garden that gets an early clean-up too. Days like today when a guy can multi-task are far too uncommon so getting to things that need attention wile fixing some fantastic snacks makes for a productive day with treats for evening.
