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Thread: De-scaling ?

  1. #1
    Member tboehm's Avatar
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    Default De-scaling ?

    When you smoke your salmon, do you de-scale? Making my first attempt on my new big green egg!! YEAH!!

    Thanks for the input
    Semper Fi and God Bless

  2. #2

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    Nah. Even if you're eating the skin, scales are so small you'll never noticee them. In the course of brining and drying before smoking, the scales stick so tight to the skin you won't know they're there.

  3. #3
    Member tboehm's Avatar
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    Yes I'm brining and should have asked do you before that?
    Semper Fi and God Bless

  4. #4

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    Nope. No need at all.

  5. #5
    Premium Member kasilofchrisn's Avatar
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    Default

    I don't scale mine either at any time in the process and I have never had issues with scales.
    "The closer I get to nature the farther I am from idiots"

    "Fishing and Hunting are only an addiction if you're trying to quit"

  6. #6
    Member Bullelkklr's Avatar
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    Default

    I skin mine before I smoke it. Boneless too, the bone pieces go into the pressure cooker.

  7. #7
    Member thewhop2000's Avatar
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    Default

    I too skin them after smoking. The meat just rolls right off the skin. Just bend your smoked pieces and viola, Should say I always just hot smoke for maybe an hour and then into the pressure cooker they go. Smoked just long enough where they are still moist, the canner completes the cooking cycle. On my big and little chiefs, three pans of chips usually do it.
    If a dipnetter dips a fish and there is no one around to see/hear it, Did he really dip?

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