Thread: Salmon help
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Old 06-05-2010, 09:37 PM   #2
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Join Date: 02-13-10
Location: Milwaukee, WI

It will depend on the method of smoking you use. I used to brine my salmon overnight in a kosher salt solution that floated an egg and then smoked for 5-6 hours at about 150 degrees. Cold smoking will demand something different and anything over 150 may take less brining to do a good job.
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