Savory Salmon Brine For Smoking

• 10 large filleted salmon, cut into strips
• 1 cup non-iodized salt
• 2 gallons cold water
• 2 lbs dark brown sugar
• 16 ounces red wine or 16 ounces white wine
• 1 (32 ounce) bottle teriyaki sauce
• 6 ounces garlic powder
• 6 ounces onion powder
• 4 ounces pickling spices
• 1 ounce cinnamon
• 1 1/2 ounces italian seasoning
• 1 ounce mace (optional)

1. Prepare fish, tie strips together, etc.
2. Combine all ingredients and let stand one hour.
3. Marinate fish in brine for 12-24 hours, stirring or agitating every 2 hours or so. Usually go for 24 hours.
4. Remove fish from brine and rinse brine off thoroughly in cold, running water.
5. Let fish air dry for at least 1 hour, until the flesh gets a "tacky" surface on it.
6. Place fish in smoker (do not use a barbecue). Distribute fish over racks evenly to make sure there is plenty of space between pieces.
7. Fill chip pan with a 50/50 mix of alder and apple chips. A pan of chips usually takes 1 hour to burn out. Replace chips as they burn out for the first 5 hours, then every 4-6 hours for the rest of the smoking time.
8. A salmon fillet will take between 8-24 hours to smoke depending on the size of the fillet and the desired amount of doneness. A 10-lb. salmon will yield 2 3.5-pound fillets that will take at least 12 hours to smoke for a soft texture. We smoke this salmon for a minimum of 24 hours to get a hard, smoked texture. (Depending on the weather, this could take 3-5 days.).

salmon, noniodized salt, cold water, brown sugar, red wine, teriyaki sauce, garlic, onion powder, pickling spices, cinnamon, italian seasoning, mace

Taken from www.food.com/recipe/savory-salmon-brine-for-smoking-386761 (may not work)