Salmon

Anova Culinary

Author

Gabriel GORGI

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 122F / 50C

Ingredients

Directions

  1. Dry brine covering the fish with salt and sugar - refrigerate for 20 mins
  2. Set your Anova Sous Vide Precision Cooker to 122.0ºF / 50.0ºC.

  1. Heat Gun
  2. Smoking gun