Cold Smoked Salmon

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dert

Master of the Pit
Original poster
Apr 3, 2013
1,065
282
MPLS MN
Started with a nice Chinook, dry cured with salt, brown sugar, and pink salt for two days in a vac pack. Smoked for 10 hours on alder pellets and let rest overnight.

Fresh bagels and cream cheese/onions/capers...excellent results!

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Now that there is the kind of meal that I could eat everyday for breakfast, lunch, or dinner. Nicely done!!
Al
 
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