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If you check out the recipe section I have one posted that might help. I've changed it up a bit since I posted. I now do just one glaze at one hour and internal temperature of 135.
Check out Hank Shaw’s recipe. Google “Hank Shaw smoked salmon”. Excellent recipe!Going to smoke my first salmon on my Bull.
What's everyone's preference for smoking salmon?
I've read some people brining overnight and others simply seasoning and going.
Any advice/preference/guidance would be welcomed.
Thanks in advance!