Title: Smoked Salmon
Categories: None
Yield: 1 servings

5 lb Salt
1 1/2 c Brown sugar
1 ts Black pepper
4 ga Water
1 c Lemon juice
5 Bay leaves; up to 6

Combine ingredients in large crock or pot. Mix thoroughly.

Fish must be completely submersed during the brining process. 3-5 lbs.
whole fish should be brined for 24 hours. 2-3 inch thick steaks should be
brined for
12 hours.

Remove fish from brine and wash thoroughly; hand dry. Smoke at
approximately 180 degrees for 8 hours if whole fish; 4-6 hours if steaks.

Posted to bbq-digest by PhantomBBQ@aol.com on Feb 20, 1999, converted by
MM_Buster v2.0l.