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Unread 11-04-2013, 12:12 AM   #1
OS
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Default Smoked salmon...

...It is time to make some room in my freezer for my winter sausage making so i started on some of the salmon. Enjoy, i will.



Not a difficult story to tell. Cured for 24 hours, rinsed, dried, allowed the pellicle to set up, and into the smoke for 3 hours or so. Very tasty from the sample that i secretly pinched off.
Used the kettle, Trader Joe's briq's, and some cherry for the smoke.
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Unread 11-04-2013, 02:05 AM   #2
sliding_billy
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Sounds great.
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Unread 11-04-2013, 05:48 AM   #3
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Looks good! - Columbia River?
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Unread 11-04-2013, 06:30 AM   #4
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Lookin good!!
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Unread 11-04-2013, 06:34 AM   #5
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looks real good.

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Unread 11-04-2013, 08:52 AM   #6
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That looks delicious.
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Unread 11-04-2013, 09:22 AM   #7
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I love smoked Salmon Yum
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Unread 11-04-2013, 10:06 AM   #8
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That looks incredible, nicely done!!
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Unread 11-04-2013, 11:15 AM   #9
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That looks fantastic! My dad always used cherry when smoking salmon, and that flavor brings back memories.
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Unread 11-04-2013, 11:29 AM   #10
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Quote:
Originally Posted by Smoke Dawg View Post
Looks good! - Columbia River?


Yes. Chinook.
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