Recipe#12208
Title: Brine 06
From: waynemc@bc.sympatico.ca (Wayne & Rita McKenzie)Newsgroups: rec.food.preserving
Subject: Re: Smoked Salmon brine
Date: Sun, 28 Sep 1997 21:58:41 GMT
Message-ID: <342ed18d.19216994@news.bctel.ca>
X-Newsreader: Forte Free Agent 1.11/16.235
Smoked Salmon brine
2 litres of water, less the soya sauce2 1/2 cups pickling salt
1 cup brown sugar
1/2 cup soya sauce
Put 1 litre of HOT water in container and start to dissolve the salt,
add more hot water as you go. You will not dissolve all of the salt.
Add suger, then Soya. Refrigerate. Only use on the salmon when cold.
Put salmon in pan/tray/whatever and cover with brine. Use salt left in
brine to put on top of salmon. Let sit in fridge for 8 hours or so.
Then temper and smoke.