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  1. Wildgame, Fish & Fowl Recipes
    We use 3 parts rock salt to 1 part Morton salt cure and dry brine the salmon filets for 2 hours; time can be less for less salty flavor. We then strip the filets and hang them in the smoker with the fan going for 2 hours, then smoke for 4 hours. Then we run the smoker with just the hot...
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