Smoked Salmon With Soy Sauce and White Wine

This recipe is dated from 1954

Ready In:
9hrs
Serves:
Units:

ingredients

directions

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

@TxGriffLover
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@TxGriffLover
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"This recipe is dated from 1954"
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  1. TxGriffLover
    This recipe is dated from 1954
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