Brine for smoked salmon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sugar |
| 2 | cups | Soy sauce |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Garlic powder |
| 1 | cup | Dry white wine |
| ¼ | cup | NON-iodized salt |
| 1 | cup | Water |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Tabasco sauce |
Directions
From : Sharon Stevens, Date: 03-21-94 14:28, Area: Home_cooking Soak salmon chunks in brine for 8 or more hours in the refrigerator.
Smoke, following directions for your particular smoker (takes about 2½ to 3 hours in a Mr. Smoker charcoal smoker.
Cinda Fisher From the collection of Jim Vorheis
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