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Old 05-07-2008, 10:22 PM   #1
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Here is a recipe and technique I passed on years ago

About 5/8 of the way down the pages is the way we have been doing it for years.
http://www.virtualweberbullet.com/salmon1.html

This is a dry cure instead of wet brine but the cook would be the same.

Jim
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Old 05-08-2008, 05:44 AM   #2
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Nice to have you ElChampino!!

Here are a few links for planks:

http://www.cedarplanks.net/
http://www.justsmokedsalmon.com/order.html
https://www.greatlakesgrilling.com/fram ... y_Code=DGP
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Old 05-08-2008, 06:44 PM   #3
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This has worked for me.

http://www.bbq-4-u.com/forum/viewtopic.php?t=3938
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Old 05-11-2008, 05:51 AM   #4
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Here is another source for planks...and they advertise here as well!!!

http://www.smokinlicious.com/index.php?Planks
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Old 05-12-2008, 11:18 AM   #5
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Looks dang good to me!

One of my favorite appetizers is a cracker with a thin layer of
cream cheese, thin sliced red onions and capers, covered with
smoked salmon. They go quick at parties, but I always make
a double batch so I can eat one tray by myself.
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Old 05-12-2008, 12:16 PM   #6
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Quote:
Originally Posted by Captain Morgan
One of my favorite appetizers is a cracker with a thin layer of
cream cheese, thin sliced red onions and capers, covered with
smoked salmon. They go quick at parties, but I always make
a double batch so I can eat one tray by myself.
What do you use to slice the capers?

--John
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Old 05-12-2008, 12:58 PM   #7
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If anyone could do it..Cappy could invent a way
Good job elchampino
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Old 05-12-2008, 01:29 PM   #8
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I use my forschner 1/4" bud slicer....they made it just for me!
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