LOCATION: Recipes >> Outdoor Cooking >> Smoked Salmon 06
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Smoked Salmon 06
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Smoked Salmon
1/3 c sugar
1/4 c non-iodized salt
2 c soy sauce
1 c water
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon Tabasco sauce
1 c dry white wine
Mix thoroughly. Brine salmon chunks 8 or more hours, keeping
refrigerated. Rinse thoroughly after brining. Pat dry with a
paper towel and allow to air dry for at least one hour prior to
smoking.
(also used for Steelhead and other large trout)
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