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Old 08-25-2013, 06:41 PM   #1
tinman
On the road to being a farker
 
Join Date: 09-09-12
Location: Renton, Washington
Default Smoking pink salmon help needed..

I've been filling the freezer with pink salmon, and have been searching for some recipes/methods. The more I search, the more I am confused on what approach. I am thinking on dry brining overnight......rinsing....then drying in the fridge for a few hours to form the pelicle. I'm thinking 200ish on the UDS with a water pan until it IT of 165.

Any advice on turning out some great salmon would be awesome. I don't want to ruin this stuff.
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