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Ingredientes
- 1/4 c. Non-iodized salt
- 1/2 c. Brown sugar
- 2 c. Soy sauce
- 1 Tbsp. Onion pwdr 1 Tablespoons garlic pwdr
- 1/2 Tbsp. Black pepper
- 1/2 Tbsp. Tabasco sauce
- 1 c. Dry white wine
- 1 c. Water
Direcciones
- Fill a large container with water. Add in ingredients except white wine. Mix thoroughly till well dissolved. Add in the white wine. Mix again.
- Immerse prepared fish chunks, filets or possibly small whole fish completely in brine solution. Chill fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hrs, 1/2" thick for about 4 hrs, and for thinner filets or possibly pcs 2-3 hrs.
- After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a
- "pellicle" (a tacky glaze on the fish) to create indicating which it is ready for the drying and smoking process.
- When smoking salmon, use alder, or possibly mix different fruit woods such as cherry and apple.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1183g | |
| Calories 917 | |
| Calories from Fat 4 | 0% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57144mg | 2381% |
| Potassium 1607mg | 46% |
| Total Carbs 160.83g | 43% |
| Dietary Fiber 5.4g | 18% |
| Sugars 119.73g | 80% |
| Protein 33.46g | 54% |
