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Smoked Salmon Recipe for Salmon
Salmon Brine: mix 1 cup water, 2 cups soy sauce, 1 cup dry white wine, 1/3 cup brown sugar, 1/8 cup sea salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground black pepper, 1/2 tsp tabasco sauce
This brine will cure salmon filet 2-5lbs, adjust ingredients accordingly
Pour brine mix into large shallow pan, cut salmon filet into 5" wide pieces (or split filet into 3rds) place skin side up in brine, cover and refridgerate for 8 hours, remove salmon pieces from brine, rinse lightly, place on paper towel to dry, pat off excess moisture with paper towel and leave on counter for approximately 1 hour or until a sheen appears on salmon pieces. Your salmon can now be placed in smoker for approximately 8 hours or until preffered doness occurs
Brine is good for steelhead also
04/13/08 09:18 PM
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