Salmon Glaze

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prov1

Smoke Blower
Original poster
Jul 27, 2007
85
10
Today is the first time I am going to smoke some salmon, I brined it last night with a mix of salt and brown sugar, looks great so far. Now....does anyone have any advice for temperatures and also glazing suggestions as it is cooking?
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Thanks!
 
Sorry, not much of a fish person unless it is deep fried. Did you check out the seafood thread. Seems to be some pretty good info on there.
 
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