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Land Locked Smoked Salmon Recipe
Land Locked Smoked Salmon Recipe
Author: Neal Brodien, Landlocked Smokehouse Littleton, NH
Try this if you can get the real thing, Maple Syrup!
Ingredients
- 4 pounds Salmon (Fresh Atlantic or Pacific)
- 1 Cup Kosher or Rock Salt
- 1 Cup Maple Syrup (The Real Thing) Dark Amber is Best
- 1 Cup Water
Instructions
- Mix Salt, Syrup and Water into a Slush
- Pour Over Fish in Glass Baking Dish ( 2 inches Deep) With Skin Down
- Carefully Fill Dish to Cover Fish withouth Washing Salt off of Fish
- Let Set 12 Hours in Frig
- Smoke for 10 hours on Low - Med Heat (120-150) in Smoker Changing Alder Chips Every 1.5 hours.
- Take out of Smoker When Fish is Firm but Not Hard.
- MAKES GREAT SMOKE SALMON
