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Insane Pellicle on Cold Smoked Salmon! 😋💨🔥 #alaska #canning #SmokedFish 
NICE tacky Pellicle w/smokey flavor😋💨🔥 This was a true cold smoke, kept at 90°F or below. We let it run overnight—from around 8 PM until early the next morning—for about 12 hours. This batch of Copper River Red Salmon developed a mild, pleasant smoky flavor, nicely enhanced by the molasses and brown sugar. The full cooking ...
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