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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)


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