Title: Smoked Salmon Marinade From Backwoods Frank
Categories: Sauces and
Yield: 1 servings

1/2 ga Hot water
1/2 c Kosher salt
1 1/2 c Brown sugar
3 tb Garlic powder
3 tb Coarse ground black pepper
1/2 c Soy sauce
1 tb 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 250 degrees or until
firm and golden.

NOTES : Enough brine for two large Salmon fillets.

Recipe by: Dave Frary

By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster v2.0l.