Title: "Little Chief" Smoked Salmon Deluxe
Categories: Smoke Fish Salmon
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

previous

next