Name: Smoked Salmon Marinade From Backwoods Frank
Ingredients: 1/2 ga Hot water; 1/2 c Kosher salt; 1 1/2 c Brown sugar; 3 tb Garlic powder; 3 tb Coarse ground black pepper; 1/2 c Soy sauce; 1 tb Bay leaves; crushed

I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man might be nourished. For I might seek to set the truth before the unconverted, I might seek to benefit believers, I might seek to relieve the distressed, I might in other ways seek to behave myself as it becomes a child of God in this world; and yet, not being happy in the Lord, and not being nourished and strengthened in my inner man day by day, all this might not be attended to in a right spirit.

George Muller

CATEGORY	CUISINE	TAG	YIELD
		Sauces and	1	servings

INGREDIENTS

1/2	ga	Hot water
1/2	c	Kosher salt
1 1/2	c	Brown sugar
3	tb	Garlic powder
3	tb	Coarse ground black pepper
1/2	c	Soy sauce
1	tb	Bay leaves; crushed

INSTRUCTIONS

Stir until dissolved. Allow brine to cool. Add salmon fillets, soak covered
for 3 hours in refrigerator. Remove fillets and air dry for at least 1
hour. Smoke in a single layer for about 2 hours at 250 degrees or until
firm and golden.
NOTES : Enough brine for two large Salmon fillets.
Recipe by: Dave Frary
By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster v2.0l.

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