Uncle Greg’s Marinade for Smoked Salmon or Beef Jerky—Alaskan Style

Preparation Time:
20-30 minutes

Cooking Time:
24 hours

Brine: 
1/3 cup sugar, 2 cups soy sauce, 1 cup water, 1/2 t. onion powder, 1/2 t. garlic powder, 1/2 t. pepper, 1.5 t. Tabasco sauce (for salmon, increase to 2 t. for jerky), 1 cup dry white wine.
Greg’s secret ingredient is to add a pinch of cayenne to the brine…to add that little bit of bite. Increase or decrease spices to your personal taste preferences.

Brine meat for 12-24 hours, stirring several times. For salmon, smoke until done with 2 pans of apple wood and 1 pan of cherry wood, near the end. For beef, it is mostly a drying process, add 1 small pan of apple and 1 small pan of cherry.

Recipe Videos