"Kevin S. Wilson" wrote:
>
> Doing a couple pounds of smoked salmon today, for my wife to take to
> an office party. Very simple:
>
> Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
> 1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
> They've been air-drying in the fridge overnight, to let the pellicle
> form. I'll put them on the K in awhile, over lump and a chunk or two
> of alder, with the temp at 200-225 F until the the fat begins to pool
> on top and the meat flakes easily.
>
> To be served with crackers, capers, and lemon wedges.


I'm glad that you decided to cut back the calories.

-CAL