Irradiated Fuel Handler Profile - Allrecipes.com (16010959)

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Irradiated Fuel Handler


Irradiated Fuel Handler
 
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Member Since: Aug. 2010
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Recipe Reviews 1 review
Brine for Smoked Salmon
I cut the salt in half and cut the recipe in half for a single Salmon filet. I left the Salmon in the brine mixture for 20 hours then left to dry for another 2 hours before smoking using Apple wood chips. The Salmon came out with a hint of citrus and a just a slight overtone of the Old Bay seasoning. If I do this again I think I will omit the Old Bay as it doesn't compliment the Salmon in my palate. YMMV.

10 users found this review helpful
Reviewed On: Jun. 12, 2011
 
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