posted by Leslie in AK 09-11-98 7:33 AM
Smoked Salmon Brine
3/4 Cup Pickling salt
4 1/2 teaspoons Black pepper
1 cup Granulated sugar
1 quart water
1/8 teaspoon garlic powder
3 Tablespoons Lemon Juice
2 Tablespoons Liquid Barbecue SmokeŽ
1/4 cup Dark Molasses
2 Tablespoons Worcestershire sauce
1/4 cup Brown sugar
3 Tablespoons Lawry's Seasoned Salt
1 Tablespoon Poultry seasoning
Mix all ingredients. Soak fish for 3 hours. Rinse gently in water. Pat dry. Lay on freezer paper overnight. Make sure there's air movement around the fish.
Smoke cook 6 - 8 hours.
If canning, smoke for 3 hours, then pressure cook @ 10 pounds pressure for 115 minutes.