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Cooks' Corner
Cold Smoked Salmon and Whiskey
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<blockquote data-quote="bigfishman" data-source="post: 2415828" data-attributes="member: 120285"><p>Here is our recipe, turns out really well. </p><p></p><p>Make sure to rinse it well after brining or it will be too salty.</p><p></p><p>Our preference after removing from brineis to place it on racks in the fridge overnight so the fish gets good pellicle. If timing doesn't work out we place it in racks with a fan blowing in it for a couple hours to get pellicle.</p><p></p><p>We use a digital Bradley and always use alder smoke </p><p></p><p>Enjoy[ATTACH=full]333805[/ATTACH]</p></blockquote><p></p>
[QUOTE="bigfishman, post: 2415828, member: 120285"] Here is our recipe, turns out really well. Make sure to rinse it well after brining or it will be too salty. Our preference after removing from brineis to place it on racks in the fridge overnight so the fish gets good pellicle. If timing doesn’t work out we place it in racks with a fan blowing in it for a couple hours to get pellicle. We use a digital Bradley and always use alder smoke Enjoy[ATTACH type="full"]333805[/ATTACH] [/QUOTE]
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Cold Smoked Salmon and Whiskey
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