Mary & Martha's Kitchen Recipe

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"Little Chief" Smoked Salmon Deluxe Recipe 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 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 ----- Made up the Rub and the two barbeque sauces on the stove using the following recipes.

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<h1>"Little Chief" Smoked Salmon Deluxe</h1> <h2>Recipe</h2><p> <P>1/3 c Sugar <P>1/4 c Non-iodized salt <P>2 c Soy sauce <P>1 c Water <P>1/2 ts Onion powder <P>1/2 ts Garlic powder <P>1/2 ts Pepper <P>1/2 ts Tabasco sauce <P>1 c Dry white wine <P>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 ----- <P>Made up the Rub and the two barbeque sauces on the stove using the following recipes. <div><a href='http://www.maryandmarthaskitchen.com/\"Little_Chief\"_Smoked_Salmon_Deluxe/17750/' title='"Little Chief" Smoked Salmon Deluxe Recipe'>"Little Chief" Smoked Salmon Deluxe Recipe</a></div>

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