| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 1 | Servings | |
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 |
INSTRUCTIONS
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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