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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 1 |
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Directions: 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.
Ingredients:
1/3 Cup(s) Sugar
1/4 Cup(s) Non-iodized salt
2 Cup(s) Soy sauce
1 Cup(s) Water
1/2 Teaspoon(s) Onion powder
1/2 Teaspoon(s) Garlic powder
1/2 Teaspoon(s) Pepper
1/2 Teaspoon(s) Tabasco sauce
1 Cup(s) Dry white wine |
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