Title: George's Smoked Salmon Recipe
Categories: Smoke Fish
Yield: 4 Servings

		Steelhead, large trout or
		Salmon
		The curing mixture:
1/3		White sugar
1/3		Brown sugar
1/3		Non-iodized salt

Mix the dry mixture thoroughly. Cut the fish into 5/8" steaks or fillets. In a glass casserole dish, put a layer of mixture, then alternate fish, mixture until dish is full with last layer being mixture. Cover with plastic wrap and refrigerate for 8-12 hours. Remove and rinse off mixture. Let fish air dry until glaze develops ~ 30 minutes to 1 hour. Brush on 100% maple syrup and smoke in an outside

smoker for as long as the smoker instructions call for. Do Not Substitute regular syrup for the maple strup. From: Rdhisc@hevanet.Com

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