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"Little Chief" Smoked Salmon Deluxe


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Fish/seafoo

Ingredients:

  • 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

Directions:

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
 
Date: Mon, 10 Jun 1996 08:09:00 -0700
 
From: cstarz@teleport.com (Carey Starzinger)
 
MM-Recipes Digest V3 #161
 
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.