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“I got this recipe years ago from an online BBQ group that I belonged to. Attributed to Bill Ackerman.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Spread cure all over both pieces of salmon and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside.
  2. Put on a large plate and then place a heavy weight on top.
  3. Put in refrigerator for 2 days, turning once or twice per day.
  4. Scrape off excess rub.
  5. Smoke at 200F for 45 minutes.
  6. Serve salmon cold with Mustard sauce.
  7. Mustard Sauce:
  8. Slowly, one at a time in the order listed, blend ingredients in a food processor.

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