Marinade for smoking salmon
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Recipe by: albila
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/3 c Sugar, 1/4 c non=iodized
1/4 c Non-iodized salt
2 c Soy sauce
2 c Water
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce
1 c Dry white wine
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 2/3 apple
with 1/3 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 1/2 pt jars after I have smoked it or I
freeze it.
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