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Author: Subject: Just pulled a red salmon off the smoker

Peach Master





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  posted on 8/5/2010 at 05:59 PM
Bagels and cream cheese Saturday and Sunday brunch...red onion, tomatoes from the garden, capers....
 
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Peach Extraordinaire



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  posted on 8/5/2010 at 06:09 PM
Do you brine your salmon before smoking, If so how long and do use use a wet or dry brine? And do you cold or hot smoke?

I've been smoking salmon for about 15 years now but just in the last 2 or 3 years I learned to cold smoke and make lox

 

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Peach Master



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  posted on 8/5/2010 at 06:29 PM
Dry brine of brown sugar/kosher salt at a 3-1 ratio with about a dozen fat crushed garlic cloves and black pepper. Got the basic recipe at Salmon University.com. Brined overnight, rinsed, dried at room temperature for about 4 hours, then hot smoked. If I had the equipt I'd try cold smoked-I love lox!
 

World Class Peach



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  posted on 8/5/2010 at 06:40 PM
We want photos.........

 

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Universal Peach



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  posted on 8/5/2010 at 07:57 PM
quote:
We want photos.........


Yep. Plus send some out my way. I'll pay!!

Enjoy!!

 

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Peach Extraordinaire



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  posted on 8/6/2010 at 10:30 AM
I've never been a big salmon guy. To be honest salmon patties was the extent of my salmon knowledge until my brother brought some salmon home from Oregon/Washington and smoked it. Was one of the best things I've ever put in my mouth. Looking for my invitation rmack.

 

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Peach Extraordinaire



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Posts: 4318
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  posted on 8/6/2010 at 10:30 AM
I've never been a big salmon guy. To be honest salmon patties was the extent of my salmon knowledge until my brother brought some salmon home from Oregon/Washington and smoked it. Was one of the best things I've ever put in my mouth. Looking for my invitation rmack.

 

____________________
"Seems to me that I once heard that everything is finally cured by time."

 
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