Teriyaki-Smoked Salmon

Description
Purchased from the Lowery Estate in Arlington, Texas in 1984. Dated 1956. This one is fabulous. Tried it right after I purchased this collection. A lot of effort goes into this one, but it is worth it.

Ingredients

 * 8 pounds salmon filets
 * 1-cup non-iodized salt
 * 2 gallons cold water
 * 2 pounds dark brown sugar
 * 1 bottle dry white wine
 * 1 quart teriyaki sauce
 * 6 ounces garlic powder
 * 6 ounces onion powder
 * 4 ounces pickling spice
 * 1 ounce cinnamon
 * 1 ounce mace
 * 4 tablespoons oregano
 * 2 tablespoons basil

Directions

 * 1) Combine all ingredients except salmon, mix thoroughly, and let stand 1 hour.
 * 2) Place salmon in brine, ensuring that all pieces are covered.
 * 3) Refrigerate and soak for 12 hours.
 * 4) Remove fish from brine and rinse thoroughly in cold running water.
 * 5) Pat the fish dry with paper towels and air dry in a cool place for at least 1 hour.
 * 6) Place salmon in smoker and smoke with apple and alder chips (equal amounts of each).
 * 7) Distribute fish on the racks evenly to make sure you get even smoke distribution.
 * 8) Smoked salmon requires approximately 1- ½ hours per pound (size of individual piece), depending on cooking temperature and desired dryness.

Contributed by
Cat's Recipes Y-Group