"little Chief" Smoked Salmon Deluxebbq list, fish and seafood 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) Source: Luhr-Jensen Posted to the BBQ List by Carey by Carey Starzinger on May 31, 1996. |
