| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bbq/grill |
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 From: cstarz@teleport.Com (Carey Starzidate: 96-05-31
10:21:18 Edt
Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.
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