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    Default Smoked salmon

    I dry brine my salmon with 1/4 cup kosher salt, 1 cup brown sugar, some onion powder, garlic powder and dill weed. I brine for 4-6 hours and then rinse and dry to skin them on a plank in the fridge for 2-3 hours. Once skinned I smoke with pecan wood for 1-1.25 hours at 170f or until internal temp hits 160.

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    Last edited by BirdDog; 05-29-2010 at 01:48 PM.

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