Smoked Salmon (Frugal)

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Title: SMOKED SALMON (FRUGAL)
Categories: Fish
Yield: 1 servings

1 Mess of fish
1/3 c Sugar
1/4 c Non-iodized salt
2 c Soy sauce
1 c Water
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce
1 c Dry white wine

Directions: Mix the above brine ingredients well, ensuring that all
dry ingredients are well dissolved. Soak the fish in the brine for 8
or more hours, keeping all pieces covered with brine and
refrigerated. Smoke in your favorite smoker over Hickory, Alder, or a
mix of 2/3 Apple and 1/3 Cherry wood. Should take 2-3 smoker pans
full. Leave in the smoker until drying is completed. This may take
12 hours, depending on the thickness of the fish. Place largest and
thickest pieces closest to the heat/smoke source. If you don't have a
smoker, add 2 T of liquid smoke to the above brine mix. Soak a
previously described. Place on racks and put into your oven set on
lowest heat setting. Drying should take up to 12 hours depending on
thickness of fish. Above recipe adapted from the LUHR-JENSEN Little
Chief Electric Smoker Recipe booklet, and The Frugal Gourmet. >
Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0607

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