| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Non-iodized salt |
| 1/2 |
c |
Brown sugar |
| 2 |
c |
Soy sauce |
| 1 |
tb |
Onion powder 1 T garlic powder |
| 1/2 |
tb |
Black pepper |
| 1/2 |
tb |
Tabasco sauce |
| 1 |
c |
Dry white wine |
| 1 |
c |
Water |
INSTRUCTIONS
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 2-3 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 bbq-digest by Jeff Lipsitt Cable on Apr
23, 1998
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