Chef Cat's Smoked Salmon

Description

I perfected this recipe in 1991 when I was given a huge batch of salmon, which I love and can't get enough of.

• Contributed by Cat's Recipes Y-Group

Ingredients

• 4 pounds fresh salmon
• ⅓ cup granulated sugar
• ¼ cup kosher salt
• 2 cups sauce (half soy sauce the other half teriyaki sauce)
• 1 cup water
• 1 teaspoon ground white pepper
• 1 teaspoon ground onion powder
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 5 drops Pic-a-Peppa sauce
• 1 cup dry white wine

Procedures

1. Mix all ingredients except salmon together.
2. Drop salmon chunks into brine and refrigerate for 8 hours.
3. Rinse thoroughly and pat dry with a paper towel.
4. Air dry for one hour prior to smoking.
5. Smoke over Mesquite or Hickory for 2 – 3 hours.