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Smoked salmon

Smoked salmon

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by: foxymama Active Indicator LED Icon 14 OP 
~ 8 years ago   Jun 28, '15 1:23pm  
Has anyone smoked fish before? I have a Masterbilt electric smoker and want to hot smoke salmon. Anybody try it? Any advice?
4951
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Sniper12 Active Indicator LED Icon 12
~ 8 years ago   Jun 28, '15 1:27pm  
there great to smoke...Smoked Salmon Ingredients 1 gallon water 1 cup kosher salt 1 cup white sugar 1 cup brown sugar Lemon pepper to taste 1 (3 ounce) package dry crab and shrimp seasoning mix Freshly ground black pepper to taste 4 garlic cloves, crushed or to taste 1 dash hot pepper sauce, optional 4 lemons, sliced and crushed 2 oranges, sliced and crushed 1 lime, sliced and crushed 1 large yellow onion, sliced SalmonDirections Pour water into a large bowl or small bucket with kosher salt, white sugar, brown sugar, lemon pepper, parsley, seasoning mix, garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in the brine for 12-36 hours.After the brining process, place salmon on tin foil and smoke between 200-225 degrees. The internal temperature should reach 140 degrees.Add fresh squeezed lemon or lime on top if desired. Enjoy! 4951
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foxymama Active Indicator LED Icon 14 OP 
~ 8 years ago   Jun 28, '15 1:31pm  
I read a lot of people rinse the brine off and let it air out for 2-3 hours till the fish has a shine to it. Then smoke it.
 
It's a process. I guess just throwing it on the smoker would be a waste with out brining it? 4951
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jj17 Active Indicator LED Icon
~ 8 years ago   Jun 28, '15 4:45pm  
www.foodnetwork.com/ recipes/alton-brown/ smoked-salmon-recipe .htmlAbove is the best recipe for Salmon I have found. Smoke extra because it is very good cold with a little Horseradish.JJ 4951
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foxymama Active Indicator LED Icon 14 OP 
~ 8 years ago   Jun 28, '15 4:58pm  
I would like a recipe without sugar if it exists? 4951
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Ray Active Indicator LED Icon 17
~ 8 years ago   Jun 28, '15 5:27pm  
Sniper posted a pretty good one there. I would go with that one.I have never brined mine, but I bet this would make a better process.I am really carefull with smoking any kind of seafood because its a fine line between perfect smoked , too dry, or jerky.  4951
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foxymama Active Indicator LED Icon 14 OP 
~ 8 years ago   Jun 28, '15 8:12pm  
Going to brine it on Wednesday and smoke it Thursday afternoon.   4951
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