The brown sugar of this flavorful cure is especially good with salmon and steelhead, though it is also excellent with other fish. This recipe makes enough cure for approximately 10 pounds of fish. Use it for fillets, steaks, or whole small fish. Combine the ingredients, and rub well into fish. Place in a non-metal container for several hours or overnight, depending on the size and amount of fish. Rinse fish well in cold water, rubbing slightly to release excess salt. Pat dry, then allow to air-dry for several hours until fish acquires a glaze. Smoke according to your smokers directions. Recipe By : The Smoked-Foods Cookbook ISBN 0-8117-0116-6 Posted to bbq-digest V4 #41 Date: Tue, 12 Nov 1996 13:44:01 -0500 From: "Garry Howard"
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|Serving Size: 1 Serving (737g)|
|Recipe Makes: 1|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 111748.6mg||3853 %|
|Potassium 662.8mg||17 %|
|Total Carbohydrate 435.5g||128 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 434.8g|
|Protein 1.1g||2 %|
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Calories per serving: 1689
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