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Roylene’s Teriyaki Smoked Salmon
Recipe Number: 1325439741
Contributor: NA
Rating: Recipe Unrated
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Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Average
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Ingredients:
2 cups teriyaki sauce
2 cups pineapple juice
2 cups dry white wine
2 cups brown sugar
¼ cup cracked black pepper
2 salmon fillets cut to size
Cooking Instructions:
Mix all the ingredients till the sugar has dissolved.

Add salmon. Brine for 12-24 hours in the fridge (the longer the better).

Take the salmon out of brine and place skin side down on racks.

Rub a little brown sugar in to the meat and let it drip dry for one hour.

Heat up smoker and add alder chips with a little mesquite.

Smoke till fish has developed a nice glaze over the top and the meat is flakey but not dry.

Remove from smoker and let air dry till cool.

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There are currently 217 different recipes in our Cookbook