Kim's Krazy Kitchen Smoked Salmon

• 2 (1 lb) boxes brown sugar (can use only one)
• 1 (10 ounce) bottle teriyaki sauce
• 12 cup granulated garlic
• 2 (46 ounce) cans pineapple juice
• 12 cup honey
• 1 (10 ounce) bottle Worcestershire sauce
• 1 (20 ounce) bottle soy sauce
• 14 cup fresh parsley (can use ground)
• 4 (6 ounce) cans crushed pineapple
• salmon, cut in strips (or long chunks)
• alder chips

1. In suitable container, combine all ingredients, except salmon and wood chips.
2. Mix well, add salmon, cover, and refrigerate 24 hours.
3. Remove from brine, pat dry and smoke until done as desired (8 to 12 hours).
4. Use 3 pans of chips.

brown sugar, teriyaki sauce, garlic, pineapple juice, honey, worcestershire sauce, soy sauce, parsley, pineapple, salmon, alder chips

Taken from www.food.com/recipe/kims-krazy-kitchen-smoked-salmon-411534 (may not work)