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"Little Chief" Smoked Salmon Deluxe
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    "Little Chief" Smoked Salmon Deluxe

  • 1/3 cup sugar
  • 1/4 cup non-iodized salt
  • 2 cups soy sauce
  • 1 cup water
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 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 towel and allow to air dry for at least one hour prior to smoking.

    (also used for Steelhead and other large trout)

    From: Luhr-Jensen, Via: BBQ Mailing List
    Posted By: Carey Starzinger
    Post Date: May 31, 1996.

    *BACK TO BARBECUE*







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