Smoked Salmon With Soy Sauce and White Wine

This recipe is dated from 1954

• Ready In: 9 hrs
• Serves: 6

Ingredients

• For the Brine

• 1  cup water
• 2  cups soy sauce
• 1  cup dry white wine
• 1⁄3 cup  white  unbleached cane sugar
• 1⁄4 cup sea salt
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon Tabasco sauce
• 3  lbs salmon fillets

Directions

1. Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. Place the salmon in a
2. non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered
3. with brine. Refrigerate for 6 to 8 hours. Rinse the salmon with cold running water and pat dry with paper towels.
4. Allow to air dry about an hour. Smoke the fish using hickory or your favorite hardwood until flaky.