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Smoked Salmon Recipe

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This recipe for Smoked Salmon, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger McElmury
Added: Wednesday, November 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 salmon
1/2 cup brown sugar
1/2 cup ketchup
1 tablespoon mustard
2 tablespoons lemon juice
1 tablespoons liquid smoke
1 teaspoon Worcestershire sauce
salt and pepper

Directions:
Directions:
Fly to Minnesota and go salmon fishing with good friends in Algoma Wisconsin. Clean fish thoroughly and freeze to bring back to Arizona. To smoke a salmon, make a brine of 1 tablespoon salt to every cup of water and 1/2 teaspoon of liquid smoke. Soak the fillet for 12 hours in salt brine. Remove from salt brine and pat dry with paper towel and air dry for 2-3 hours. Make a sauce of the brown sugar, ketchup, mustard, lemon juice, Worcestershire sauce and salt and pepper to taste. Brush fish with sauce. Smoke until done or when the white milk comes to the surface of the fish. Let air dry again.

 

 

 

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