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Honey Smoked Salmon
Brine:
Marinate fillet in brine for 3 hours. Pat dry and air dry for ½ hour. Smoke as the directions of your smoker, but use the highest grill and temperature should be about 160. It will take about 1 ½ hours. Serve warm for greatest flavor, but chilled also works well.
Denny Buhlman |
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