View source for 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 [http://groups.yahoo.com/group/catsrecipes/ 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 [[hot sauce|Pic-a-Peppa sauce]]
* 1 cup dry [[white wine]]

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

==References==
<references/>
[[Category:North American cuisine]]

[[Category:Salmon Recipes]]
[[Category:White wine Recipes]]