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Reviewed Smoked Salmon

Dec 1, 2010 in Food Network Community Toolbox on

I agree with Sixpants about the salt. I use 1 cup brown and 1/2 cup white sugar with 1/2 cup Kosher salt and a ton of fresh ground mixed pepper.

I also don't smoke it to 150 degrees because the meat gets too dry. The salt and sugar have worked as a preservative and what I don't eat immediately I freeze immediately.


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