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“from Bob at the Dugout”
READY IN:
96hrs 5mins
SERVES:
24
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Make salt brine of pickling salt and cold water. Skin and fillet salmon.
  2. Cut in 3/4" square chunks. Add to salt brine and soak overnight. Make pickling brine of vinegar, sugar, and water. Boil 5 minute Cool. Do these steps the night before. Next morning, rinse salmon well, then layer with slices of onion, allspice, and bay leaves in a wide mouth gallon glass jar. Add cold brine and let stand 4-5 days.

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