Gary Larson’s Smoked Brine – Salmon University

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Gary Larson’s Smoked Brine

By on April 21, 2007


– 10-12 Pounds of Fish
– 1 Cup Rock or canning salt
– 5 Cups Water
– 1 Cup Brown Sugar
– ½ Cup Johnny’s Seasoning Salt


1. Dissolve ingredients by stirring.
2. Pour over fish and soak at least 6 Hours
3. Remove and rinse through 2 fresh cold water rinses
4. Air dry 3 – 4 Hours
5. Smoke 8 – 10 Hours

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