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Thanks every one for the kind words... I have a big head now! I also want to say how great the website is. I believe there is hundreds of years of combined experience here at SmokingMeatForums . And above all some of worlds friendliest and most helpful people I have found. I Cure...
The First time I smoked salmon, I really had a great fear.... I had about 60 dollars invested in two filets like the ones above. So, I drank a couple of Beers and went for broke. Thank goodness they turned out fine. Most people here have "Hot' smokers. This is my problem, my smoker was...
I have smoked so much salmon I really like it anymore.... and with that said, here's what I do. I let it thaw in the fridge.. I don't use curing salt. I use dead sea salt and If you can get that then use morton kosher salt. Soak for 12 hours @ 34 degrees. Wash the fish and then add your...
These made a big hit in my household. These salmon filets weigh about 2kilos each. I soaked them in Dead Sea salt for 12 hours, then coated them with brown sugar syrup I made. I also used a spice I found called "Apple wood seasoning" After letting them stand in the fridge another 4 hours. I...
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