---------- Recipe via Meal-Master (tm) v8.02
  
       Title: “Little Chief” Smoked Salmon Deluxe
  Categories: Smoking
       Yield: 1 servings
  
     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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