Smoked Salmon With Soy Sauce and White Wine |
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Prep Time: 480 Minutes Cook Time: 60 Minutes |
Ready In: 540 Minutes Servings: 6 |
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This recipe is dated from 1954 Ingredients:
1 cup water |
2 cups soy sauce |
1 cup dry white wine |
1/3 cup white unbleached cane sugar |
1/4 cup sea salt |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon tabasco sauce |
3 lbs salmon fillets |
Directions:
1. Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. Place the salmon in a
2. non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered
3. with brine. Refrigerate for 6 to 8 hours. Rinse the salmon with cold running water and pat dry with paper towels.
4. Allow to air dry about an hour. Smoke the fish using hickory or your favorite hardwood until flaky.
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