Smoked salmon (frugal)
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Smoked salmon (frugal)
  Smoked    Salmon    Fish  
Last updated 6/12/2012 1:23:21 AM. Recipe ID 56385. Report a problem with this recipe.
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      Title: Smoked salmon (frugal)
 Categories: Fish
      Yield: 1 Servings
 
      1    Mess of fish
    1/3 c  Sugar
    1/4 c  Non-iodized salt
      2 c  Soy sauce
      1 c  Water
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/2 ts Pepper
    1/2 ts Tabasco sauce
      1 c  Dry white wine
 
  Directions: Mix the above brine ingredients well, ensuring that all
  dry ingredients are well dissolved. Soak the fish in the brine for 8
  or more hours, keeping all pieces covered with brine and
  refrigerated. Smoke in your favorite smoker over Hickory, Alder, or a
  mix of 2/3 Apple and 1/3 Cherry wood. Should take 2-3 smoker pans
  full. Leave in the smoker until drying is completed. This may take 12
  hours, depending on the thickness of the fish. Place largest and
  thickest pieces closest to the heat/smoke source. If you don't have a
  smoker, add 2 T of liquid smoke to the above brine mix. Soak a
  previously described. Place on racks and put into your oven set on
  lowest heat setting. Drying should take up to 12 hours depending on
  thickness of fish. Above recipe adapted from the LUHR-JENSEN Little
  Chief Electric Smoker Recipe booklet, and The Frugal Gourmet. >
  Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT)  On 06-22-95; 0607
 




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Recipe ID 56385 (Apr 03, 2005)

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