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Smoked Salmon With Soy Sauce and White Wine
Ingredients:

1 cup water
2 cups soy sauce
1 cup dry white wine
13 cup white unbleached cane sugar
14 cup sea salt
12 teaspoon onion powder
12 teaspoon garlic powder
12 teaspoon fresh ground black pepper
12 teaspoon Tabasco sauce
3 lbs salmon fillets

Instruction:

Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. Place the salmon in a non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered with brine. Refrigerate for 6 to 8 hours. Rinse the salmon with cold running water and pat dry with paper towels. Allow to air dry about an hour. Smoke the fish using hickory or your favorite hardwood until flaky.

Source: www.food.com