Brine For Salmon Recipe

• 1/4 c. Non-iodized salt
• 1/2 c. Brown sugar
• 2 c. Soy sauce
• 1 Tbsp. Onion pwdr 1 Tablespoons garlic pwdr
• 1/2 Tbsp. Black pepper
• 1/2 Tbsp. Tabasco sauce
• 1 c. Dry white wine
• 1 c. Water

1. Fill a large container with water.
2. Add in ingredients except white wine.
3. Mix thoroughly till well dissolved.
4. Add in the white wine.
5. Mix again.
6. Immerse prepared fish chunks, filets or possibly small whole fish completely in brine solution.
7. Chill fish in brine solution.
8. Brine chunks of fish of fish 1" thick for about 5 up to 8 hrs, 1/2" thick for about 4 hrs, and for thinner filets or possibly pcs 2-3 hrs.
9. After brining, always rinse your fish with plenty of fresh water.
10. Pat the fish dry, and allow them to air dry for about 1 hour.
11. This will cause a
12. "pellicle" (a tacky glaze on the fish) to create indicating which it is ready for the drying and smoking process.
13. When smoking salmon, use alder, or possibly mix different fruit woods such as cherry and apple.

noniodized salt, brown sugar, soy sauce, onion, black pepper, tabasco sauce, white wine, water

Taken from cookeatshare.com/recipes/brine-for-salmon-92326 (may not work)