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  1. E

    Colds smoked salmon questions / diagnosis

    Hi all, First time poster. This is probably discussed elsewhere but I can't find all the info, so I apologize if it is repetition. I have a batch of cold smoked salmon, completed: 6lbs of fish (frozen sockeye), 2 lbs of 50/50 sugar/salt dry brine for 18 hours. It got very soupy/syrupy...
    • efursten
    • Thread
    • cold smoke salmon
    • Replies: 14
    • Forum: Fish
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