Subj : Brown Sugar Smoked Salmon To : All From : Ben Collver Date : Mon Apr 29 2024 09:08:44 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Sugar Smoked Salmon Categories: Salmon, Seafood Yield: 1 Batch 1 c Dark brown sugar; packed 1/2 c Kosher salt 1 ts Coarsely ground pepper 1 ts Ground coriander Combine all ingredients in a Ziplock bag. Seal, and mix well. Store away from heat and light. Sprinkle some fish cure on the bottom of a glass baking dish. Place the fish fillets on top and sprinkle more cure over it. Cover the fish with plastic wrap and cure in the refrigerator for 4 hours. Wipe or wash the cure off the fish and blot dry. Smoke the fish, using the following guidelines from the University of Minnesota Extension Service: * Place short stem of meat thermometer in thickest portion of flesh of largest fish. * Put fish in smoker when air temperature is 100°F (you need a second thermometer to measure this). * During smoking, air temperature should rise to 225°F * Fish flesh should reach 180°F and be kept there for 30 minutes. * Fish flesh must be stored in refrigerator. Use within one month. Recipe FROM: MMMMM .