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Smoked Salmon

3 lb. Salmon
2 cups soy sauce
2 cups beer (substitute wine if smoking beef)
1/2 cup brown sugar (light)
1/4 cup salt


Cut Salmon in strips. Cover with sauce mixture and leave 12 to 16 hours in refrigerator. Wash real good. Spread on paper and let dry. Takes 8 to 10 hours to smoke it. Use hickory chips.





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