Try Jerry's homemade recipe for Smoked Salmon.

WHAT YOU'LL NEED FOR YOUR 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

Cut the salmon into chunks and brine and marinate them for a minimum of 8 hours in the refrigerator. When ready place the salmon chunks on a rack, pat dry and let air dry for 1 hour. Then place them in the smoker. Use one pan of Hickory Wood Chips, then leave the salmon in the smoker for 8-12 hours. The amount of time will depend on the thickness of the salmon chunks, the outdoor temperature and how "dry" you want your salmon.