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Dry Cured Smoked Salmon

post #1 of 2
Thread Starter 

I did this last Friday....

 

Dry Cure:

 

Kosher Salt

Dark Brown Sugar

White Sugar

Fresh cracked black pepper

 

This was after the cure and rinse....patted it dry, then let it air dry another 2 hours

 

 

 

Smoked it for about 1.5 hours at 160F.....

 

It came out great.....Flaked off easy.....put it on a cracker for a tasty appetizer.

post #2 of 2
Looks good! Smoked salmon is always a tasty treat.
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