Recipe - Brine For Salmon

One fourth cup Noniodized salt
One half cup Brown sugar
2 cup Soy sauce
1 tablespoon Onion powder 1 T garlic
powder
One half tablespoon Black pepper
One half tablespoon Tabasco sauce
1 cup Dry white wine
1 cup Water

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, 1/2" thick for about 4 hours, and
for thinner filets or pieces 23 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@starfishcons.com

Posted to bbqdigest by Jeff Lipsitt Cable on Apr
23, 1998