Thread: Salmon
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Unread 10-18-2013, 10:51 AM   #13
is one Smokin' Farker

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Join Date: 03-08-13
Location: Lawrence, KS
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1 part salt, 3 parts brown sugar dry cure, enough to cover filet. Put all over the flesh side in a nonreactive pan big enough to hold the fish (like a baking pan). Put a piece of plastic wrap over the fish. Put another pan on top of the fish with two soup cans on it for weight. Let it brine for 4-6 hours. Rinse off brine, let dry. Cold smoke. Done and done and give me some.
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