Marinade for smoking salmon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sugar, 1/4 c non=iodized |
| ¼ | cup | Non-iodized salt |
| 2 | cups | Soy sauce |
| 2 | cups | Water |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Tabasco sauce |
| 1 | cup | Dry white wine |
Directions
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 ⅔ apple with ⅓ 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 ½ pt jars after I have smoked it or I freeze it.