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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-26-2013, 10:16 AM   #1
pmad
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Join Date: 08-15-11
Location: St. Louis, MO
Default Cold Smoked Salmon (Pron)

Cure:

Equal parts Salt & Sugar (2/3 Turbinado & 1/3 Brown)
Zest of Meyer Lemon, Lime, small Orange.
Juice of same
Fresh dill

After 24 hour cure and rinsed clean:



Placed on rack uncovered in refrigerator for 3 hours.
Left on rack at room temperature 1.25 hours.

Cold smoked over Alder wood 3.5 hours using a homemade Maze smoker.


Served with mustard dill sauce.
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Old 01-26-2013, 12:18 PM   #2
JohnHB
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Join Date: 12-14-12
Location: Sydney NSW
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Ticks all the boxes for me. Great!
John
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Old 01-26-2013, 12:20 PM   #3
JohnHB
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What looks like a dill, mustard, oil accompaniment looks good too. Just guessing.
John
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Old 01-26-2013, 03:09 PM   #4
Mason Dixon Bowhunta
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Location: Up a tree somewhere in MD
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Nice! I'll take one of the fillets with some capers and onions. No need for silverware I'll just use my hands and teeth.
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