1/3 cup Sugar
1/4 cup Non-iodized salt
2 cup Soy sauce
1 cup Water
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon Pepper
1/2 teaspoon Tabasco sauce
1 cup Dry white wine
Mix thoroughly. Brine salmon chunks 8 or more hours, 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. (also used for Steelhead and other large trout)