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Hot Smoked Salmon
Doc_Eggerton
Posts: 5,321
Hot smoked with apple wood. About 190 for 45 minutes.
Pic 3 is after 24 hour cure and pic 5 shows the contrast between the rub and the flesh underneath.
Pic 3 is after 24 hour cure and pic 5 shows the contrast between the rub and the flesh underneath.
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
Comments
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Nice presentation. I'm ready to come join you.Cooking on an XL and Medium in Bethesda, MD.
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Care package for the In-Laws. Chilled smoked salmon from yesterday and some Greek Salad made up today.
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 -
MMMmmm, that platter looks delicious! Great job!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
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I am always a bit heavy on the wood, especially when is is a cool smoke, so a solid ring around the center. Chances are most of it is still there.
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 -
Looks good Doc! Did you brine it or just the rub?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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This is one of my favorite cooks of yours.
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Rub and refigerate uncovered overnight.Cookinbob said:Looks good Doc! Did you brine it or just the rub?
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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