Smoked Fish

Suggested for salmon.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Smoked Fish (Salmon)

2 cups water
1/2 cup soy sauce
1-1/2 cups apple juice
1/4 cup non-iodized salt
1/2 cup brown sugar
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon crushed dry red peppers (hot)

Mix ingredients well. Put fish into brine and leave overnight. Remove fish and pat dry. (over)

Do not rinse. Smoke 8 to 10 hours.

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