Smoked Salmon Marinade from Backwoods Frank

Recipe Ingredients

1/2		Hot water
1/2 cup	118ml	Kosher salt
1 1/2 cups	240g / 8.5oz	Brown sugar
3 tablespoons	45ml	Garlic powder
3 tablespoons	45ml	Coarse ground black pepper
1/2 cup	118ml	Soy sauce
1 tablespoon	15ml	Bay leaves - crushed

Recipe Instructions

Stir until dissolved. Allow brine to cool. Add salmon fillets, soak covered for 3 hours in refrigerator. Remove fillets and air dry for at least 1 hour. Smoke in a single layer for about 2 hours at 250F or until firm and golden.

Source:
Dave Frary

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