>>2786790forgot to take a pic of this week's fish but here you go
just about to hot smoke them to ~135-140F internal
i do it kind of fast, or maybe it's slow for hot smoking, takes a couple hours at most
it ends up being like a fish jerky though, a little moisture but pretty dried out, nothing like smoked salmon from a store
i like it like this though, and you can put it in the fridge and eat it the next day or two without worry
