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Smoked Salmon Marinade From Backwoods Frank

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1/2 gallon hot water
1/2 cup kosher salt
1 1/2 cups brown sugar
3 tablespoons garlic powder
3 tablespoons coarse ground black pepper
1/2 cup soy sauce
1 tablespoon bay leaves; crushed

Stir until dissolved. Allow brine to cool. Add salmon fillets, soak covered for 3 hours in refrigerator. Remove fillets and air dry for at least 1 hour. Smoke in a single layer for about 2 hours at 250F or until firm and golden. - - - - - - - - - - - - - - - - - - NOTES : Enough brine for two large Salmon fillets.

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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