| 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 |
ts |
Onion flakes (or 1/2 tsp powder) |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Ground pepper |
| 1/2 |
ts |
Tobasco sauce (more if you like it spicey) |
| 1 |
c |
Dry white wine. |
INSTRUCTIONS
BRINE
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,
1997
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”