Smoked Salmon

Brine

• 1 quart cold water
• 3/8 cup table or pickling salt
• OR 4 ounces of Kosher salt
• 3/8 cup brown sugar

Cook's says - 5 tablespoons of salt - 2 quarts of water

Instructions

• cook to 125 ~ 130 degrees F
• let rest ~5 mins

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