Smoked Salmon with Soy Sauce and White Wine

Description
Purchased from the Lowery Estate in Arlington, Texas in 1984. Dated 1954.

Ingredients

 * 1-cup water
 * 2 cups soy sauce
 * 1-cup dry white wine
 * 1/3-cup white cane Sugar
 * ¼-cup non-iodized salt
 * ½ teaspoon Onion powder
 * ½ teaspoon garlic powder
 * ½ teaspoon freshly ground black pepper
 * ½ teaspoon Tabasco sauce
 * 3 pounds salmon fillets

Directions

 * 1) Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved.
 * 2) Place the salmon in a non-metallic container and cover with the brine solution.
 * 3) Make sure that all pieces are completely covered with brine.
 * 4) Refrigerate for 6 to 8 hours.
 * 5) Rinse the salmon with cold running water and pat dry with paper towels.
 * 6) Allow to air dry about an hour.
 * 7) Smoke the fish using hickory or your favorite hardwood until flaky.

Contributed by:
Cat's Recipes Y-Group