Brine For Salmon
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Brine For Salmon
Last updated 6/12/2012 1:10:32 AM. Recipe ID 37794. Report a problem with this recipe.
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      Title: Brine for salmon
 Categories: None
      Yield: 1 Servings
    1/4 c  Non-iodized salt
    1/2 c  Brown sugar
      2 c  Soy sauce
      1 tb Onion powder 1 T garlic
    1/2 tb Black pepper
    1/2 tb Tabasco sauce
      1 c  Dry white wine
      1 c  Water
  Fill a large container with water. Add ingredients except white wine.
  Mix thoroughly until well dissolved. Add the white wine. Mix again.
  Immerse prepared fish chunks, filets or small whole fish completely in
  brine solution. Refrigerate fish in brine solution. Brine chunks of
  fish of fish 1" thick for about 5 up to 8 hours, 1/2" thick for about
  4 hours, and for thinner filets or pieces 2-3 hours.
  After brining, always rinse your fish with plenty of fresh water. Pat
  the fish dry, and allow them to air dry for about 1 hour. This will
  cause a "pellicle" (a tacky glaze on the fish) to form indicating
  that it is ready for the drying and smoking process.
  When smoking salmon, use alder, or mix different fruit woods such as
  cherry and apple. courtesy of:

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Recipe ID 37794 (Apr 03, 2005)

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