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Smoked Salmon

none

5 pounds salt
1 1/2 cups brown sugar
1 teaspoon Black pepper
4 gallons water
1 cup lemon juice
5 bay leaves

Combine ingredients in large crock or pot. Mix thoroughly. Fish must be completely submersed during the brining process. 3-5 lbs. whole fish should be brined for 24 hours. 2-3 inch thick steaks should be brined for 12 hours. Remove fish from brine and wash thoroughly; hand dry. Smoke at approximately 180 degrees for 8 hours if whole fish; 4-6 hours if steaks. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by PhantomBBQ@aol.com on Feb 20, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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