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Title: Brown Sugar Smoked Salmon
Categories: Salmon, Seafood
Yield: 1 Batch

1 c Dark brown sugar; packed
1/2 c Kosher salt
1 ts Coarsely ground pepper
1 ts Ground coriander

Combine all ingredients in a Ziplock bag. Seal, and mix well. Store
away from heat and light.

Sprinkle some fish cure on the bottom of a glass baking dish. Place
the fish fillets on top and sprinkle more cure over it. Cover the
fish with plastic wrap and cure in the refrigerator for 4 hours. Wipe
or wash the cure off the fish and blot dry.

Smoke the fish, using the following guidelines from the University of
Minnesota Extension Service:

* Place short stem of meat thermometer in thickest portion of flesh of
largest fish. * Put fish in smoker when air temperature is 100°F
(you need a second thermometer to measure this). * During smoking,
air temperature should rise to 225°F * Fish flesh should reach
180°F and be kept there for 30 minutes. * Fish flesh must be stored
in refrigerator. Use within one month.

<https://web.archive.org/web/20010215173956/
http://www.extension.umn.edu/distribution/nutrition/DJ1087.html>

Recipe FROM: <https://web.archive.org/web/20170327190703/
http://recfoodcooking.org/sigs/Crash/
Brown Sugar Smoked Salmon.html>

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