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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sarah Seamands Smoked Salmon Recipe

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This recipe for Sarah Seamands Smoked Salmon is from Mrs. Winslow's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 c. water
2 c. soy sauce
2 c. apple juice
1 c. packed brown sugar
1/2 c. canning or pickling salt
2 Tbsp. whole black peppercorns
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fresh ground pepper
3 -5 lbs lake trout or other fish.

Directions:
Directions:
Combine brine ingredients. Stir until sugar and salt dissolve. Add fillets, cover and refrigerate for 12 to 24 hours. Drain and discard the brine. Rinse with water and pat dry. Arrange fillets on cooling racks. Air dry for 1 hour or until fillets are shiny and dry. Heat dry smoker to 100 degrees (use a meat thermometer). Spray smoker racks with nonstick vegetable cooking spray. Arrange fillets on racks 1/2 inch apart. Smoke fillets according to manufacturer directions (whatever, blah, blah) or about 6 to 8 hours or until fish is firm, opaque and internal temp registers 180º in thickest part of fillet, adding wood chips as needed.

"Always remember: If you're alone in the kitchen and you drop the trout, you can always just pick it up. Who's going to know? ~Julia Child

 

 

 

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