A Brine for Smoked Salmon
1 large bottle of Kikkoman's Teriaki sauce
1 large bottle Wishbone Italian dressing (equal proportions to above)
1 medium white onion
2 buds garlic
pinch of salt and pepper
1 cup dark brown sugar
1 cup white wine
Fine dice the onion and garlic and mix all ingredients in a large bowl.
Mix thoroughly to ensure that the brown sugar is dissolved.
Brine the fish for one day.
Remove fish pieces and let drain. Pat
dry.
In a cold smoker (under 180 degrees)
with Hickory chips, place the pieces of salmon on the racks provided.
Salmon pieces should not exceed 3/4
inches in thickness.
Smoke for 12 hours. |
