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LOCATION: Recipes >> Marinades >> Brine 06

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Brine

2 litres of water, less the soya sauce
2 1/2 cups pickling salt
1 cup brown sugar
1/2 cup soya sauce

Put 1 litre of HOT water in container and start to dissolve the
salt, add more hot water as you go. You will not dissolve all of
the salt. Add suger, then Soya. Refrigerate. Only use on the salmon
when cold.

Put salmon in pan/tray/whatever and cover with brine. Use salt left
in brine to put on top of salmon. Let sit in fridge for 8 hours or
so.

Then temper and smoke.

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