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Smoked Salmon Recipe #1

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Smoked salmon recipe #1
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How to brine herring
by Tom Pollack

Water:
2-1/2 gallons of non-chlorinated water. Leave tap water sitting out overnight and the chlorine will evaporate.


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Brightness:
3 tablespoons Mrs. Stuart's liquid bluing. Makes scales and skin brighter and more reflective.


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Salt:
4 cups non-iodized salt, canning salt, rock salt, kosher salt, or road salt.


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Powdered milk:
1 cup powdered milk. This makes your meat firm without burning herring. This is especially good for herring that has been frozen too slow at the processor, or bait that is too soft.


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Scents:
Garlic oil from a jar of minced garlic or one of the prepared garlic scents.
Also try adding 2 tablespoons of pure anise oil.


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This recipe will cure 4 to 6 dozen herring overnight.
Once the herring have firmed up, go ahead an plug cut them. This solution will keep the herring firm for weeks if refrigerated.

Inject any number of scents to change the scent trail.