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The Chinook Salmon, a popular species that is commonly smoke cured, is the largest of the Pacific species, growing to over 100 pounds in weight but generally being harvested for market weighing from 15 to 50 pounds.
Saucisson - The French term for a large, smoke cured sausage.
Sauté - A cooking technique which refers to preparing a food quickly in oil and/or butter over direct heat.
 See also: Turkey, Smoked pork, Smoking, Smoke, Smoking point
  
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