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1/3 c.
brown sugar
1/4 c. non-iodized
salt
2 c. soy sauce
1 c. water
1/2 tsp. onion
powder
1/2 tsp. pepper
1/2 tsp. Tabasco sauce - used Srircha
1 c. dry white wine
Soaked
overnight
2.65 pounds salmon fit in 1 gal vaccuum
pack
bag
air dry on rack 2 - 3
hours
smoker temp =
200
ending meat temp
180
water in
pan
soaked wood
chips
took about 5.5
hours
had to add 1 cup wood chips about evey 30 - 45
min
comment: overdone and slightly
dry
Next
time:
cook only to 160 - 165, likely 4
hours
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