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Salads and Dressings
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Anybody ever brine salmon...any recommended technique? Most salmon available is farm raised and needs a little help, I think. Any suggestions for brine appreciated. Thanks
Hey, just saw the smoked trout recipe...thanks!
There are methods are dry that work very well,
there is the product call Mortons Sugar Cure. It comes
with a hickory flavor pack, throw it away for these purposes.
Coat the salmon flesh with about 1/4" and place in the frig
for a couple of hours. After the that period rinse very well and let dry for about an hour.
Lightly coat with dill weed and brown sugar and smoke to desired dryness.
Jim Minion, I put maple syrup on mine. Trout, too. JCA
Maple syrup or honey both would work well.
My personel taste doesn't care for quite so sweet but I will do for others in the family that do.
I have cooked lots of hot smoked salmon.[p]Next time Id like to make it more like lox..I think Ill coat it with dill sugar salt and orange peel zest for a few days in the fridge..then rinse..then build a very small fire and smoke for a few hours at very low temps..then finish it off for hours in a heating compartment of the oven..trying to keep teh temps around 100*.[p]Good luck and let us know how it turns out.[p] alt
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