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Hot Smoked Salmon

Doc_Eggerton
Doc_Eggerton Posts: 5,321
Victory from the jaws of defeat.  This salmon was frozen too long before I decided to cook it so I was afraid of its condition.  I was supposed to do my usual overnight treatment to flavor and remove some moisture, but we were overcome by events.

I just added rub, and did the hot smoke (180-200) with apple wood until the albumen started to flow.  If anything the only complaint is how mild it is.  I could have gone heavier on the rub.

After refrigeration it will be served with crackers, cream cheese, cucumber, and lemon juice.

XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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