Yield: 1 Servings
Measure | Ingredient |
---|---|
⅓ cup | Sugar |
¼ cup | Non-iodized salt |
2 cups | Soy sauce |
1 cup | Water |
½ teaspoon | Onion powder |
½ teaspoon | Garlic powder |
½ teaspoon | Pepper |
½ teaspoon | Tabasco sauce |
1 cup | Dry white wine |
Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated.
Rinse thoroughly after brining. Pat dry with a paper towell and allow to air dry for at least one hour prior to smoking.
(also used for Steelhead and other large trout) Credit: Luhr-Jensen From: cstarz@... (Carey Starzidate: 96-05-31 10:21:18 Edt
Posted to MM-Recipes Digest V4 #057 by BobbieB1@... on Feb 25, 1997.