Reply to "PICS Andi's Kippered Salmon"

pagsMember

We did the salmon thing Sunday night. Used CarDog's brine recipe mainly cause I had some already made up and in a container. Easy prep. Nice to keep things simple.

Turned out real nice. Took it from the smoker at 135*. Tasty. Moist. Over a 4 lb filet. My daughter had salmon and rice for breakfast the next morning.

10/16/128:40 AM

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