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.
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