Marinade for smoking salmon

6 servings

Ingredients

Quantity Ingredient
⅓ cup Sugar, 1/4 c non=iodized
¼ cup Non-iodized salt
2 cups Soy sauce
2 cups Water
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Pepper
½ teaspoon Tabasco sauce
1 cup Dry white wine

Directions

From : Cleo Laxton, Mon 18 Jul 94 18:35, Area: COOKING Brine salmon chunks 8 or more hours, keeping refrigerated. (I do them overnight.) Fill flavour pan with hickory, alder or mix ⅔ apple with ⅓ cherry. Use 2 to 3 panfuls. Leave in the smoker until drying is completed. This may take 12 hours, depending on the thickness of the meat. Place largest and thickest chunks on the bottom rack.

I also can my salmon in the ½ pt jars after I have smoked it or I freeze it.

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