Smoked salmon
Brined and smoked seasoned with sumac.
Steps
- 1
Soak in brine 4-24 hours.
Brine is 1/4 cup salt, 1/4 cup brown or white sugar
Spices - sumac, lemon pepper, black pepper, dill, etc - 2
Remove from brine and let dry on countertop for 1-3 hours
- 3
Sprinkle seasoning on top and Smoke at low heat till internal temp is 145 degrees. Mine was 45 minutes.
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