Salmon

Author

Gabriel GORGI

Prep Time: 00:20

Recipe Time: 00:45

Temperature : 129.2F / 54C

Ingredients

• Salt
• Sugar

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.

Finishing Steps

1. Heat Gun
2. Smoking gun