|¼ cup||Non-iodized salt|
|½ cup||Brown sugar|
|2 cups||Soy sauce|
|1 tablespoon||Onion powder 1 T garlic powder|
|½ tablespoon||Black pepper|
|½ tablespoon||Tabasco sauce|
|1 cup||Dry white wine|
Fill a large container with water. Add ingredients except white wine. Mix thoroughly until well dissolved. Add the white wine. Mix again.
Immerse prepared fish chunks, filets or small whole fish completely in brine solution. Refrigerate fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hours, ½" thick for about 4 hours, and for thinner filets or pieces 2-3 hours.
After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a "pellicle" (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process.
When smoking salmon, use alder, or mix different fruit woods such as cherry and apple.
courtesy of: starfishcons@...
Posted to bbq-digest by Jeff Lipsitt Cable on Apr 23, 1998
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