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Hey Big Murth -smoked salmon

edited November -1 in EggHead Forum
Here is the brine receipe that I used for smoked salmon.
1/4 c firmly packed brown sugar
1/4 c sea salt
1 qt. water
1 tbls.( heaping) finely minced garlic
1/4 tbls. black peppercorns
1 dried bayleaf
mix until dissolved
brine in zip lock bag for two hrs. in ref.
air dry in ref. for 2-3 hrs.
smoke indirect w/drip pan & water first 2 hrs @125 7 more hrs @150
This is for a little over 2lbs. your times may very according to amount. Hope this helps---sorry for the delay.

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