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3 lbs. salmon fillets
2 c. white wine vinegar
1/2 c. brandy
1/2 c. water
1/2 tsp. crushed rosemary
3 cloves minced garlic
1/2 tsp. celery salt or crushed dired leaves
1/2 tsp. red pepper flakes

Mix all but salmon in a roaster or whatever fits your reefer. Add the salmon and brine for 12 to 36 hours. Drain well, wipe dry, and place on oiled smoker racks. Set racks where air can circulate around fish. I set my racks on canned pea cans. Ok, sometimes I use corn...Dry for about 3 hours or until the surface is quite dry.

Smoke at 200 for approximately 2 1/2 hours, until as dry or moist as you like it. Razzer
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No, Mike. The fish will fall apart. I usually can the fish afterwards, too, so I don't remove the pinbones as they dissolve in the processing. But, if you are going to serve your fish right out of the smoker, or vac-pac, remove the pinbones after smoking. They will be more visible and removing them won't tear up the meat. Smiler
Hi, mike, I was outta town on a much needed "luv-ation" with my Old Man. We had a ball!

You are changing the recipe completely! I don't use Tenderquick and never will. Waste of money, in my opinion. I make all my brines and preservatives myself, if they are needed.

Vinegar is a really good salt substitute. And, of course, a preservative.

So, you probably already made your fish. How'd ya do? My Kipper this year is the best of over 35 years of Kippering salmon. I done good! I am sending some off tomorrow to some Famous Persons...wish me success! Big Grin

Oh! And PS: I take my fish for Kipper to exactly 130 degrees. Soft, moist, delicious. Irresistable fresh out of the smoker.....

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