Smoking Brine From Alex
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/3 | c | Sugar |
| 1/4 | c | Non iodized salt |
| 2 | c | Soy Sauce |
| 1 | c | Water |
| 1 | t | Onion flakes, or 1/2 tsp |
| powder | ||
| 1/2 | t | Garlic powder |
| 1/2 | t | Ground pepper |
| 1/2 | t | Tobasco sauce, more if you |
| like it spicey | ||
| 1 | c | Dry white wine. |
INSTRUCTIONS
1997 I smoke mine long and heavy. About 5 hours at 200 deg F. Fish is flakey when done. Keeps long time in ice box. (At least we've never had any go bad before we ate it all.) Have seen it go 2 - 3 weeks when no friends around. No such luck this time. 3 days, 8 pound salmon gone! Posted to bbq-digest V5 #730 by Alex Baker <ambaker@calweb.com> on Nov 28,
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Nutrition (calculated from recipe ingredients)
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Calories: 537
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 17007.4mg
Potassium: 959mg
Carbohydrates: 112.2g
Fiber: 4.5g
Sugar: 75.4g
Protein: 26.8g