Little Chief Smoked Salmon Deluxe

    1/3 c  Sugar                             1/2 ts Garlic powder
    1/4 c  Non-iodized salt                  1/2 ts Pepper
      2 c  Soy sauce                         1/2 ts Tabasco sauce
      1 c  Water                               1 c  Dry white wine
    1/2 ts Onion powder

  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