- 4 Salmon fillets
- 1 cup water
- 1 cup dry white wine
- 2 cups soy sauce
- 1/2 teaspoon tabasco sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/3 cup sugar
- 1/4 cup non-iodized salt
- 3-4 lbs salmon fillets(with skin)
- In a large bowl, mix all brine ingredients thoroughly.
- In a large, deep pan combine whole salmon fillets with the brine mixture to soak overnight, keeping refrigerated.
- Rinse thoroughly after brining.
- Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
- Lay salmon fillets on smoker rack skin side down.
- Cook in smoker qt 75 degrees for 3-5 hours.
- Cooking time will depend on the thickness of your fillets.
Use light woods such as cherry or apple to ensure you don't overpower the salmon.
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