Recipe - Little Chief Smoked Salmon Deluxe

1/3 cup Sugar
One fourth cup Noniodized salt
2 cup Soy sauce
1 cup Water
One half teaspoon Onion powder
One half teaspoon Garlic powder
One half teaspoon Pepper
One half 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: LuhrJensen

Date: Mon, 10 Jun 1996 08:09:00 0700

From: cstarz@teleport.com (Carey Starzinger)

MMRecipes Digest V3 #161

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.