Smoked Salmon Brine (And The Smoking Process) - cooking recipe

Ingredients

4 cups brown sugar
1 cup kosher salt (non iodized)
1/4 cup minced garlic
1/4 cup minced onion
2 bay leaves, crushed
1 1/2 teaspoons cayenne pepper
1 large salmon, prepared

Preparation

Mix all ingredients together. Pack the dry brine between the slits and cover the meat with the brine. Cover totally with the brine in any non-metal container and refrigerate. After 12 hours stir the mixture. Leave in brine for about 1 day. Remove fish from brine and rinse very well. Slice salmon through the meat but not thuough the skin in 2 inch strips. Dry fish on smoking racks until a pellicle, or glaze forms. This may take 3 to 4 hours to form. Smoke with alder for 6 to eight hours or untill done.