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Reviewed Smoked Salmon

Mar 19, 2011 in Food Network Community Toolbox on

Best Smoked Salmon I've eaten. Used a two pound tail end Atlantic salmon fillet and the 1/2 salt 1/2 sugar recipe but only cured the fillet for 14 hours. 3 hour dry and smoked fairly hard (ie a steady plume of smoke from smoker) for 2 hours at 180F and fish reached 155F. Result was a firm caramelized layer on the salmon (which we love) and fantastic...

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