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LOCATION: Recipes >> Outdoor Cooking >> Smoked Salmon 04

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Smoked Salmon

3 or 4 lb fillet salmon

1 1/2 gallons water
1 cup salt
1 cup brown sugar
2 tsp thyme
1 tsp basil
1/4 cup cider vinegar
1 cup tamari or soy
New Mexico ground ancho powder
ground dried chipotle powder
1 to 2 limes

Combine water, salt, brown sugar, thyme, basil, vinegar and soy.

Brine salmon overnight. Remove the fish from brine in the morning,
rinse and let it sit flat in the refrigerator for 4 hours or so.

Sprinkle it with new mex ground ancho and chipotle.

Smoke it over wood (maple or hickory and some apple) for 1.5 - 2
hours at under 200 degress or until if feels firm.

Remove from the smoker and let it cool on the counter, squeezing
a fresh lime or 2 over it.

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