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1

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.