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Recipe Name: Alaska Smoked Salmon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 24

4 up to
5 Salmon, fresh
5 Pound(s) Rock salt
2/3 2-pound light brown sugar
2 5-pound hickory chips
Cut strips of salmon lengthwise, two-inches wide. Score thickest
parts. Keep belly parts for last 20 minutes of marinating (belly
section is thinner, requiring less soaking). Add rock salt and brown
sugar in plastic bucket, filled 2/3 with water. Stir to dissolve.
Soak all salmon pieces, except belly, in brine for one hour. Stir
occasionally. Add belly strips during last 20 minutes. Remove fish
strips and smoke with hickory chips for eight hours, being sure salmon
strips are placed in highest position in smoker. From a book of my
mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite
Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 7
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 363.3mg
Potassium: 52.7mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: 1.1g

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