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trgann

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trgann
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  • Here's a link to a curing/hot smoke process that works well for me: http://fishcooking.about.com/od/smokebrine/ss/smokingfish.htm I generally only cure for about 4-6 hours.  After air drying, I hot smoke (apple , cherry or adler) at around 200*F (…
    in Salmon Comment by trgann January 2012
  • Thanks for the info
    in Salmon Comment by trgann January 2012
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