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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 12-02-2013, 12:47 PM   #1
On the road to being a farker
Join Date: 01-14-13
Location: Oskaloosa, IA
Default Smoked Salmon

anyone good curing and smoked salmon recipe? will plan on smoking around 225
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Old 12-02-2013, 01:03 PM   #2
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI

Here is one I did that was good.
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Old 12-02-2013, 01:12 PM   #3
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
Default how 'bout trying a cold smoke ...

like this one ? yummm...

if you like less salty - just rub with Morton Tender Quick and sugar and forget about the Pickle salt..
food bloggin at
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Old 12-02-2013, 01:48 PM   #4
Full Fledged Farker
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Join Date: 07-02-10
Location: Sellersville, PA


Did one yesterday, soooo good.

dry brine. brown sugar/kosher salt. 3:1
brine for about 8 hours, I go overnight. The longer, the stronger (saltier)
Rinse thoroughly, dry, let sit out a while to form pedicle (sp?)
Hit with a little fresh ground pepper
Smoke low heat (175-200) till 135 IT
Try to share
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
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