Brine for Smoked Salmon Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · San Benito County Cooks

Brine for Smoked Salmon

by local cooks Jon and Jerry Stuefloten

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.

Recipe created 1996-11-17.

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