Chef Cat's Smoked Salmon

Description
I perfected this recipe in 1991 when I was given a huge batch of salmon, which I love and can't get enough of.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 4 pounds fresh salmon
 * ⅓ cup granulated sugar
 * ¼ cup kosher salt
 * 2 cups sauce (half soy sauce the other half teriyaki sauce)
 * 1 cup water
 * 1 teaspoon ground white pepper
 * 1 teaspoon ground onion powder
 * 1 teaspoon garlic powder
 * 1 teaspoon freshly ground black pepper
 * 5 drops Pic-a-Peppa sauce
 * 1 cup dry white wine

Directions

 * 1) Mix all ingredients except salmon together.
 * 2) Drop salmon chunks into brine and refrigerate for 8 hours.
 * 3) Rinse thoroughly and pat dry with a paper towel.
 * 4) Air dry for one hour prior to smoking.
 * 5) Smoke over Mesquite or Hickory for 2 – 3 hours.