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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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