Hot Smoked Salmon

Hot Smoked Salmon
  • Salmon fillets
  • 80 degrees brine
  1. Add 2.2 lbs of alkali to 1 gallon of water. This makes 80 degrees brine. Air-conditioned alkali in a cooler.
  2. Place apricot fillets for 1 hour in 80 degrees brine.
  3. Remove the angle from the alkali and bathe it beneath algid active water.
  4. Soak in algid baptize for 10 minutes.
  5. Place the angle on a arbor and dry for two hours
  6. Apply hot smoke gradually accretion the temperature of the smokehouse.
  7. Hold at 150° F (66° C) centralized temperature for 30 minutes. To accomplish this your smoker’s temperature will accept to be higher, about 170° F.
  8. Remove the angle from the smoker and air-conditioned it.

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