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King salmon

Fireball
Fireball Posts: 354
edited November -1 in EggHead Forum
I just finished smoking my fresh king salmon. It turned out great. I mixed up a combination of maple suryp and brown sugar and brushed it on. It was smoked over peach wood chips at about 275 degrees. The friend who gave me the salmon says his buddy smokes salmon that is heavily salted. I think the salt is used to dry the out. Does anyone have a recipe for doing this. Thanks
gary

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