Catching the salmon up to this point- spent about 30 hours in a simple brine of water, kosher salt, and brown sugar. Spent 10 hours in the fridge uncovered to get a nice pellicle. And currently it's sitting in a closed (turned off) Traeger with a smoke tube and will be for a few hours. As the tube is dying, the grill will get cranked on to it lowest possible setting and the fish will get lightly brushed with maple syrup hourly. The bellys will get more maple syrup.
Yesterdays other project was 4 lbs jalapeños turned into cowboy candy. (There was one jar left and with archery season coming, that's just not acceptable. There will be more made, this is but a start)
