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Smoked Salmon Marinade From Backwoods Frank
Artist: _
Categories: Sauces and
Yield: 1 servings
Rating: 0
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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
Procedures:
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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