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SMOKED SALMON 
1 qt. water
1/2 c. granulated sugar
Enough salt to float an egg
Fish fillets
Hickory smoke salt

Make brine of water, sugar and enough salt to float an egg. Soak fish fillets (up to 1 inch thick) five hours. Thicker fillets should soak 10 hours. Remove from brine and rinse in cold water. Pat dry with paper towel and allow to air dry for one hour. Sprinkle each fillet with hickory smoke salt. Place on grill of smoker or covered barbecue and smoke for 6 to 10 hours, depending on fish thickness.
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