Smoking brine from alex

Yield: 1 Servings

Measure Ingredient
⅓ cup Sugar
¼ cup Non iodized salt
2 cups Soy Sauce
1 cup Water
1 teaspoon Onion flakes (or 1/2 tsp powder)
½ teaspoon Garlic powder
½ teaspoon Ground pepper
½ teaspoon Tobasco sauce (more if you like it spicey)
1 cup Dry white wine.


I smoke mine long and heavy. About 5 hours at 200 deg F. Fish is flakey when done.

Keeps long time in ice box. (At least we've never had any go bad before we ate it all.) Have seen it go 2 - 3 weeks when no friends around. No such luck this time. 3 days, 8 pound salmon gone! Posted to bbq-digest V5 #730 by Alex Baker <ambaker@...> on Nov 28, 1997

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