Description
Once, in the distant ' 90s, the markets of all cities were sold smoked salmon. He had amazing taste... Now under that name in supermarkets and stores sold a variety of branded products, but the taste of the salmon ' 90s I've never met. Had to cook for myself. Of course, a little bit not, because I was preparing for myself (no added moisture), but it is impossible to tell what's worse... quite the contrary...
Ingredients
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Cooking
Liberally RUB the meat with salt and pepper (pepper optional). We put the meat in a container and refrigerate for 12-72 hours.
Prepare smoker and put the meat. Smoked 120-140 minutes. Smoke point not above 110 degrees.
Meat after 60 minutes of Smoking.
Meat through 120 minutes of Smoking.
After Smoking the meat refrigerated for 3-12 hours.
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