Place brown sugar, vinegar, salt and pepper in a small bowl
Stir to combine well and dissolve sugar as much as
possible.
Yield: 1/2 cup
SUGGESTED USE: This sweet-sour-salty mixture is used to
cure and flavor salmon
Cut salmon in a crisscross pattern
on the meaty side of the fillet
Smear with paste, wrap well
and refrigerate (8 to 24 hours) before cooking.
