Smoked Salmon or Other Fish

By Gregg

Ingredients

• Brine
• 1 Quart Water
• 1 Cup Soy Sauce
• 1/4 Cup Non Iodized Salt
• 1/2 Lbs Brown Sugar
• 1 Tbsp Garlic Powder
• 1 Tbsp Cayenne Pepper

Preparation

Step 1

Mix brine in gallon zip lock bag add fish and refrigerate for at least 12 hours.

Smoke
100 - 120F for 1-2 hours, than increase
140 - 2-4 hours, than increase
175 - 1-2 hours to finish.
Use the longer times given for thicker/higher oil content fish.