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Categories:Viewed: 48 - Published at: 9 years ago
Ingredients
- 1/3 c. sugar
- 1/8 c. non-iodized salt
- 2 c. soy sauce
- 1 c. water
- 1/2 teaspoon onion pwdr
- 1/2 teaspoon garlic pwdr
- 1/2 teaspoon pepper
- 1/2 teaspoon Tabasco
- 1 c. dry white wine
Method
- Marinate salmon chunks for 8 hrs or possibly more in refrigerator.
- (The longer it marinates, the stronger the flavor).
- Remove salmon from marinade and rinse; dry briefly.
- Let it glaze on the smoker racks about 1 hour.
- Put in smoker 12 to 24 hrs.
- Fill flavor pan with 2/3 hickory, 1/3 alder (or possibly flavor of choice).
- Will use 2 to 3 panfuls per 8 to 12 hrs.
- Also may be used for steelhead or possibly other large trout.
