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Smoked Salmon


read 1676 times • 15 replies • posted 12/31/2012 11:04:40 AM

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daknole 9114:392
That looks phenomenal. Not too dark at all.
1/11/2013 6:55:22 AM

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JAXSON 528:4
Looks awesome, not too dark at all.
1/11/2013 7:52:51 AM

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DerWeg 1495:38
Originally posted by Unclerudy
It tasted wonderful. I was not going for a lox style, but an actual smoked fish flavor. In northern Michigan, you see it all the time.

I think you’ve got hot smoked style that is more whitened and ’cooked’, VS ’cold-smoked’ which stays the same color. Thirdly there’s gravlax that’s just salt-cured with sugar and dill. I believe true Lox is also brined.

Love the hot-smoked style fish in Florida!
1/12/2013 9:04:39 AM

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McWorta 594:106
Some pale lager maybe or a smokey beer adds to it, depending on the strangth of the smoked salmon...
1/25/2013 11:49:06 AM

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cavemanlawyer
Been doing this on my electric "Little Chief" smoker for years. I use a very light brine of mostly brown sugar and salt. Google "ifish 5-cents smoked salmon" for the best method.
1/25/2013 11:51:40 AM

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