 "Get Hooked on Hawaii" |
×
Hello Everyone, over the next few weeks we'll be updating all of the US FishFinder websites. During this time some pages will be in the new layout and some in the old layout. There may also be some outages or broken functionality but we'll attempt to resolve it as quickly as possible. If you'd like to be notified when the update is completed please sign up to our newsletter by clicking here.
 |
 |
| Title: | Smoked Salmon by blrdevelopment |
|
| Type: | Appetizer | |
| Servings: | ||
| Difficulty: | Easy | |
| Prep Time: | 10 minutes | |
| Cook Time: | 8 hours | |
| Ingredients: | 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 |
|
| Directions: | 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 | |
| Other Notes: | Brine is good for steelhead also | |
| Date Added: | 04/13/08 04:18 PM | |
|
|
||
 |
 |
|
 |
|
|
|
||
Developed by USFishFinder.com Copyright ©2007-2017. All Rights Reserved.
Site Optimized for Google Chrome Browser
HIFishFinder.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
