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Skin off smoked salmon

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Last summer, I kept a salmon to smoke. Had Chucky fillet it for me but he took the skin off and I'm glad he did. I ended up laying the pieces on wet cheese cloth and into smoker they went. I'll never go back to skin on. Try it, ya might like it.

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Skin off always for any recipe for me...don't even like restaurant salmon when skin comes on the fillet on the plate..uh uh!

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Yup I kept some to pit in smoker this year too skin off

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That sounds like a good idea, the part that had me perplexed is how would I keep the fish from falling through the racks. I make a lot of jerky for guys and can get 50# of jerky in the smoker at one time, I thought with out the skin on it would fall through my racks, but with the cheese cloth that would be a great idea!! and like one other mentioned the brine could draw in from both side cutting down on brine time. If anyone would like to share a good brine recipe for fish that would be nice, I really don't have a good recipe for fish, and maybe a little info on temp, smoke time and over all time. thanks for any input PAP.

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yeah, I dont think it will fall through the cracks much

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One qt wt vin, one cup brn sugar, quarter cp sea salt, cayenne, heavy garlic, and oh yeah a bunch of old bay 24hr and wood smoke

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Yea, I use apple cider in a smoked chicken recipe but not cider vinegar? Maybe so but I'll wait for a reply first.

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Are any of you guys at all concerned about consuming Lake Ontario Salmon?  I have been smoking these fish for years, and have never really worried too much.  I always take out belly meat.  My kids love it. 

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I'm smoking some today. I bought some fish rub from the smoke house just off rt3 in Port Ontario, behind Woody's

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