Marinade For Smoking Salmon Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Sugar, 1/4 c non=iodized
1/4 cup: Non-iodized salt,
2 cup: Soy sauce,
2 cup: Water,
1/2 tsp: Onion powder,
1/2 tsp: Garlic powder,
1/2 tsp: Pepper,
1/2 tsp: 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 2/3 apple
with 1/3 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 1/2 pt jars after I have smoked it or I
freeze it.
Source from luhu.jp
Brine salmon chunks 8 or more hours, keeping refrigerated. (I do them
overnight.) Fill flavour pan with hickory, alder or mix 2/3 apple
with 1/3 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 1/2 pt jars after I have smoked it or I
freeze it.
Source from luhu.jp