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Little Chief Smoked Salmon Deluxe


1/3 cup Sugar
1/4 cup Non-iodized salt
2 cup Soy sauce
1 cup Water
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Pepper
1/2 tsp 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)




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.