Little chief smoked salmon deluxe

Yield: 1 Servings

Measure Ingredient
⅓ cup Sugar
¼ cup Non-iodized salt
2 cups Soy sauce
1 cup Water
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Pepper
½ teaspoon Tabasco sauce
1 cup Dry white wine

Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated.

Rinse thoroughly after brining. Pat dry with a paper towell and allow to air dry for at least one hour prior to smoking.

(also used for Steelhead and other large trout) Credit: Luhr-Jensen From: cstarz@... (Carey Starzidate: 96-05-31 10:21:18 Edt

Posted to MM-Recipes Digest V4 #057 by BobbieB1@... on Feb 25, 1997.

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