Posts Tagged ‘Salmon’
December 24th, 2008 | 
Author: 
Smoked Salmon (again)…
This batch is done! 24 hours in the brine and 8 hours in the smoker. I flavored this batch with salt, brown sugar, a little soy sauce, and a little worcheshire. The added sugar made it come out a little darker and (hopefully) the salt added a cure.
Just out of the smoker...
Sealed and ready to be stored...next to yesterdays Jam!
Posted in Fishing, Kodiak, Matt | 
Tags: hickory, Jam, Kodiak, Salmon, smoking salmon | 
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