Post by blackcrowheart on Dec 13, 2005 20:50:37 GMT -5
"Little Chief" Smoked Salmon Deluxe
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.
(This recipe also can be used for Steelhead and other large trout)
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.
(This recipe also can be used for Steelhead and other large trout)