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Re: Fresh Fish...


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Posted by MaryAnn on July 14, 2011 at 19:11:58:

In Reply to: Re: Fresh Fish... posted by LayOffTheSauce on July 14, 2011 at 16:11:27:

Hi there, curious about why no brine. I have had pretty good success smoking a brined side of salmon 2 1/2 pounds for about 3 hours at 225 and have not tried it any other way. Except for one time it was not good, still brined, when it was smaller and and that time was too long and I should have known better. Do you not like the texture of the brined fish? Why is unbrined better? Thx, Mary Ann


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