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Full Online Book HomeLearning KitchenFishandseafood - Smoked Salmon Brine
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Fishandseafood - Smoked Salmon Brine Post by :missopie Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2705

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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.
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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.
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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
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