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Title: Smoked Salmon Marinade
Categories: Marinade Smoke Salmon
Yield: 1 Servings
| 2 | c | Soy sauce |
| 1 | c | Brown sugar |
| 1 | c | Plain salt |
| 1 | c | White wine |
| 1/2 | ts | Garlic powder |
| 2 | ts | Tobasco |
| 1/2 | ts | Onion powder |
| 5 1/2 | c | Water |
Mix together well. Place salmon in brine, skin side up, and marinade in refirgerator for a minimum of 8 hours.
Smoke at night for 10 to 12 hours, placing the bigger pieces of fish at the bottom of the smoker.
Place smoked fish in ziplock freezer bags and freeze. (what you don't eat, that is! :) )