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Smoked Salmon

Ingredients

1 C. Brown Sugar

1 C. non-iodized salt

1 Tbsp. Worchester sauce

1 Tbsp. Soy Sauce

1 Gallon Hot water

Cooking Instructions

After brining rinse fish thoroughly, space the fish on the smoking racks adequately enough to allow air between the fillets. Depending on the size of the fillets and temperature of your smoker, time will vary but it usually takes between 4-6 hours.

1 hour before the fish is done lather with honey. (this is the secret)

Fish preparation

I prefer to leave the skin on the salmon, this allows for easy removal from the smoker once done. Brine fish for 24 hours. To make the brine, mix the above ingredients and mix thoroughly.

Tips for the smoker

Always use a hardwood (hickory or mesquite work best). I always use the wet method.

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