Smoked salmon marinade from backwoods frank
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | gallon | Hot water |
| ½ | cup | Kosher salt |
| 1½ | cup | Brown sugar |
| 3 | tablespoons | Garlic powder |
| 3 | tablespoons | Coarse ground black pepper |
| ½ | cup | Soy sauce |
| 1 | tablespoon | Bay leaves -- crushed |
Directions
Stir until dissolved. Allow brine to cool. Add salmon fillets, soak covered for 3 hours in refrigerator. Remove fillets and air dry for at least 1 hour. Smoke in a single layer for about 2 hours at 250 degrees or until firm and golden.
Recipe By : Dave Frary
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