Smoked Salmon Brine

This recipe is ideal for 2-3 pounds of salmon (two slabs 1 to 1.5 pounds each)

3/4 cup water
3/4 cup Worcestershire sauce
3/4 cup soy sauce
3/4 cup dry white wine
1 teaspoon garlic powder
1 teaspoon pepper
1/4 cup brown sugar
1/4 cup natural sea salt

Mix all the ingredients in a large bowl
Lay the salmon slabs in a large glass pan
Pour the brine over the fish slabs
Refrigerate overnight

Remove from refrigerator and rinse the slabs thoroughly
Pat dry and allow to air-dry one to two hours before smoking
Place salmon in heated smoker, skin down
Smoke at 150-170 degrees for approximately 3 hours

After smoking, refrigerate overnight. Then, cut the salmon into small pieces with a sharp knife. Makes a great horsed-over, or dinner entree.

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