Fill a large container with water. Add ingredients except white wine. Mix thoroughly until well dissolved. Add the white wine. Mix again. Immerse prepared fish chunks, filets or small whole fish completely in brine solution. Refrigerate fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and for thinner filets or pieces 2-3 hours. After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a "pellicle" (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process. When smoking salmon, use alder, or mix different fruit woods such as cherry and apple. courtesy of: email@example.com Posted to bbq-digest by Jeff Lipsitt Cable on Apr 23, 1998
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|Serving Size: 1 Serving (623g)|
|Recipe Makes: 1|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 36419.8mg||1256 %|
|Potassium 722.5mg||19 %|
|Total Carbohydrate 230.3g||68 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 228.1g|
|Protein 16.2g||23 %|
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Calories per serving: 991
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