Title: Little Chief Smoked Salmon Deluxe
Categories: Bbq/grill
Yield: 1 Servings

1/3 c Sugar
1/4 c Non-iodized salt
2 c Soy sauce
1 c Water
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce
1 c 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@teleport.Com (Carey Starzidate: 96-05-31
10:21:18 Edt
Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.