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Cold Smoked Salmon 🔥 We just had to get a batch in over the autumn break! If you’ve ever smoked your own, you know that feeling when you open the door to find those beauties taking in all that smoky flavor. It starts with curing and drying before it heads to the smokehouse for about 8 hours. We’ve almost finished devouring one filet, and have frozen the others so we can enjoy them later on. Happy smoking! 🐟 | North Wild Kitchen
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