Cold Smoked Salmon: Am I doing this right?
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01-15-2013, 11:46 AM
Knows what a fatty is.
Join Date: 07-10-12
Location: columbus Junction, iowa
One thing I would mention is the last half hour turn up the temp to at least 150 degrees to kill any remaining bacteria. You can set your oven at 150 and finish for a half hour.
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