Smoked Salmon
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INGREDIENTS
- 1 ts Black pepper
- 1 1/2 c Brown sugar
- 1 c Lemon juice
- 5 lb Salt
- 4 ga Water
- 5 Bay leaves; up to 6
INSTRUCTIONS
Combine ingredients in large crock or pot. Mix thoroughly. Fish must be completely submersed during the brining process. 3-5 lbs. whole fish should be brined for 24 hours. 2-3 inch thick steaks should be brined for 12 hours. Remove fish from brine and wash thoroughly; hand dry. Smoke at approximately 180 degrees for 8 hours if whole fish; 4-6 hours if steaks. Posted to bbq-digest by PhantomBBQ@aol.com on Feb 20, 1999, converted by MM_Buster v2.0l.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3422g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 8419 | ||
| Calories from Fat: 666 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 74g | 99 % | |
| Saturated Fat 22.2g | 111 % | |
| Monounsaturated Fat 22.9g | ||
| Polyunsanturated Fat 25.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1188.6mg | 41 % | |
| Potassium 30063mg | 791 % | |
| Total Carbohydrate 2160.7g | 636 % | |
| Dietary Fiber 603.5g | 2414 % | |
| Sugars, other 1557.2g | ||
| Protein 251.2g | 359 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 8419
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