Smoked Salmon

Brine:

 

1/3 cup sugar
1/8 cup non-iodized salt
1-1/4 cups soy sauce
1-3/4 cups water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp Tabasco sauce
1 cup dry red wine
 
Brine salmon chunks for minimum of 8 hours in refrigerator. Place salmon chunks on rack, pat dry, and let air dry for 1 hour. Place in smoker.  Use one pan of Hickory chips. Leave salmon in smoker for 8 to 12 hours. The amount of time will depend on thickness of salmon pieces, outdoor temperature and how "dry" you want your salmon pieces.