Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFishandseafood - Smoked Salmon Brine
Famous Authors (View All Authors)
Fishandseafood - Smoked Salmon Brine Post by :missopie Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2705

Click below to download : Fishandseafood - Smoked Salmon Brine (Format : PDF)

Fishandseafood - Smoked Salmon Brine

3/4 Cup Pickling salt
4 1/2 teaspoons Black pepper
1 cup Granulated sugar
1 quart water
1/8 teaspoon garlic powder
3 Tablespoons Lemon Juice
2 Tablespoons Liquid Barbecue Smoke®
1/4 cup Dark Molasses
2 Tablespoons Worcestershire sauce
1/4 cup Brown sugar
3 Tablespoons Lawry's Seasoned Salt
1 Tablespoon Poultry seasoning

Mix all ingredients. Soak fish for 3 hours. Rinse gently in water. Pat dry. Lay on freezer paper overnight. Make sure there's air movement around the fish.

Smoke cook 6 - 8 hours.
If you like this book please share to your friends :

Fishandseafood - Salmon -  Smoked Salmon Canapes Fishandseafood - Salmon - Smoked Salmon Canapes

Fishandseafood - Salmon -  Smoked Salmon Canapes
1/2 (8-ounce) package cream cheese, softened 1/4 cup sour cream 1 tablespoon honey 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1 (4-ounce) package rye or pumpernickel bread slices (about 17 slices) 2 (4-ounce) packages thinly sliced smoked salmon 2 medium cucumbers 1 small purple onion, minced Freshly ground pepper Garnish: fresh dill sprigs Combine first 5 ingredients in a bowl; beat at low speed with an electric mixer until smooth. Cut each bread slice in half diagonally. Separate salmon slices and cut into 34 strips. Spread 1/2 teaspoon cream cheese mixture onto each bread triangle.

Fishandseafood - Smoked Smoked Fishandseafood - Smoked Smoked

Fishandseafood - Smoked Smoked
1 Salmon about 4 to 5 pounds, either cut into steaks or fillets 1 recipe of brine Brine:1/3 cup sugar 1/4 cup non-iodized salt 2 cups soy sauce 1 cup water 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. pepper 1/3 tsp. tabasco sauce 1 cup dry white wine Mix together and pour over fish. Fillet salmon making sure all bones are out. Run fingers along meat and if a bone is felt take a pair of tweezers and pull out. Leave the skin on the fillet for easier handling while smoking. Wash fillets well. Place fish