Teriyaki-Smoked Salmon

Description
A bold combination of real salmon and teriyaki is made tangy, smoked to red-hot perfection, and served with other seafood-based dishes. Soy sauce and sake sometimes work for this too.

Ingredients

 * 8 pounds salmon fillets
 * 1 cup chopped or grated apples (optional)
 * 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
 * fresh cicely, optional

Directions

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

Contributed by:
Cat's Recipes Y-Group