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Unread 05-15-2011, 09:55 PM  
ecode
On the road to being a farker

 
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My roots take me to seafood and the pub-music of Nova Scotia. Sit back and enjoy this while I tell you what I made.

YouTube - Mull River Shuffle

I began with some fresh-caught salmon ... well, as fresh as we get in Maryland by way of Chile... anyway. I used a dry brine, 3:1 ratio of brown sugar to salt and let it set wrapped overnight with a 10 pound weight on top to squeeze the juices out:



Unwrapped, it looked redder and had a nice leathery feel:



I let this dry for another hour then rubbed in EVOO and coated with freshly ground pepper



I set the offset on "low" using only some cherry for fuel:



I let this smoke for a good 4 hours



keeping the temperature low for about 5 hrs:



After setting in the fridge, I had some cold-smoked Nova salmon for dinner:




Now I have to admit when I was back home I never made this stuff but now that I do I think it makes me miss home even more.

Thanks for looking!
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