Smoked Salmon Brine

From my collection of old recipe clippings. This one comes from Theresa Anderson, Arlington, Washington.

• Ready In: 20 hrs
• Serves: 10
• Yields: 1 salmon

Ingredients

• 1⁄3 cup sugar
• 1⁄4 cup  plain not iodized salt
• 2  cups soy sauce
• 1  cup water
• 1  cup dry white wine
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon  liquid hot pepper sauce
•  salmon, prepared as desired
•  wood chips

Directions

1. In a suitable container, combine all ingredients, except salmon and wood chips. Mix well, add salmon, cover and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 to 12 hours, refilling wood chips in smoker pan 2 to 3 times.