That’s very close to the way we learned to smoke salmon in Alaska. We use rock salt and brown sugar. But only smoke about an hour, no more. We have brought home about 50 pounds on each of our 3 trips. I cook it many different ways. Smoked salmon chowder is my favorite I think. On a cold winter day, it is wonderful. May get my husband to smoke some this week. And by the way, I miss your weekly menu plans, especially now that you have so much coming in your garden.
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