Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towell and allow to air dry for at least one hour prior to smoking. (also used for Steelhead and other large trout) Credit: Luhr-Jensen From: cstarz@teleport.Com (Carey Starzidate: 96-05-31 10:21:18 Edt Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.
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|Serving Size: 1 Serving (595g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 36348.3mg||1253 %|
|Potassium 386.4mg||10 %|
|Total Carbohydrate 209.4g||62 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 207.9g|
|Protein 15.5g||22 %|
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Calories per serving: 909
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