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 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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