| 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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