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Papa John's Smoked Salmon Recipe

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This recipe for Papa John's Smoked Salmon, by , is from Bohlman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Pex

Category:
Category:

Ingredients:  
Ingredients:  
Fresh Salmon - red, silver or kings

Brine:
1 part Salt
5 parts Brown Sugar

Directions:
Directions:
Filet the fish, leave the skin on. Lay the fish in a container (that has sides - a cooler works well) skin side down. On each layer of salmon, put a liberal layer of brine mix. Continue to stack more fish on top of that, skin side down until all the fish are covered in brine.

Cover the container ad let sit 2 - 4 hours, turn just the top layer of fish skin side up. Keep the container covered and let set 12-18 hours or overnight.

Give the fish a light rinse, place them on the smoker racks, skin side down sugar/salt mix on top. Put them in the smoker. Temp should be between 200-300. Monitor the fish. Rotate the fish if the bottom is hotter than the top. If it is a hot smoker, they will be done in 4 hours. A cooler cooker could take 12-18 hours. Just keep an eye on the fish. The fish is done when it is firm and flaky.

Cool and eat until you are stuffed. Freeze the rest.

 

 

 

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