This means you have a better chance of finding your preferred flavour or type, whether its full flavour, light, or menthol
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Grace, K., Stewart, H., Sandkhler, J
Final recipe After reviewing all the literature I could get my hands on, FDA recommendations on pathogens in cold smoked fish here and here, and testing a number of different recipes, I settled on Marianski's wet-brine recipe that calls for brining salmon fillets in an 80 brine for 9 to 24 hours, depending on thickness
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