\"little chief\" smoked salmon deluxe
1 Servings
Ingredients
| Quantity | 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 |
Directions
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
Date: Mon, 10 Jun 1996 08:09:00 -0700 From: cstarz@... (Carey Starzinger) MM-Recipes Digest V3 #161
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .
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