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Hot Smoked Salmon

Thanks to thirdeye I make this an annual treat for those at Christmas parties I attend.  I usually get lots of questions about the egg and some even go out and buy one!  So good!!

This is after the cure and Raging River is liberally applied:



This is just before I pulled it off the grill.  Internal temps were between 131 and 133 at both ends of the filet.


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Strongsville, Ohio

Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
[I put this here so everyone knows when I put pictures up with a blue egg in it]

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