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Smoked Salmon

Steelhead, large trout or salmon
The curing mixture:
1/3 White sugar
1/3 Brown sugar
1/3 Non-iodized salt


Mix the dry mixture thoroughly. Cut the fish into 5/8" steaks or fillets. In a glass casserole dish, put a layer of mixture, then alternate fish, mixture until dish is full with last layer being mixture. Cover with plastic wrap and refrigerate for 8-12 hours. Remove and rinse off mixture. Let fish air dry until glaze develops ~ 30 minutes to 1 hour. Brush on 100% maple syrup and smoke in an outside smoker for as long as the smoker instructions call for. Do Not Substitute regular syrup for the maple strup.


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