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Eskimo Smoked Salmon

15 lb Salmon Fillet (Skin Intact)
2 ga Water
2 c Salt
2 c Brown Sugar
13 Pepper Corns (Cracked)
1 Potato

Add water and salt to a stainless steel or glass bowl, mix well. Put the potato into the bowl, if it does not float, add more salt until it does. Add sugar and peppercorns, mix well.

Place the salmon fillets into the brine. Refrigerate overnight, stirring the brine a couple of times

Rinse in cold water, lay skin side down on a wire rack and air-dry a couple of hours. Now you are ready for the smoker. Smoke two to four hours depending on the temperature

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