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.