Brine-Smoked Salmon

Basic brine ingredients:
(sufficient for 4-pounds of salmon fillets, adjust for smaller batches)

1/4 cup salt
1/8 cup Tenderquick/meat tenderizer (non MSG) 
1/4 cup honey 
1/4 cup soy sauce or teriyaki
1/8 cup lemon juice 
1/4 cup brown sugar 
1 TSP garlic powder
3-4 whole cloves (optional) 
2 pints water
3-5 large jalapeño peppers

Add all ingredients to large blender and mix/chop well.
This will fill a 5-6 cup blender. Pour the brine over the salmon. Let soak 16-24 hours in a plastic or glass bowl. Refrigerate and place a weighted plate on top to keep fillets submerged.

When ready to cook, pat dry with paper towels and add to the smoker.

Smoking method: 8-16 hours of warm (never hot) smoke.  Smoking for 8-hours leaves fillets moist. Smoking for 16 hours dries fillets.  Favorite smoking woods: alder, apple, hickory, cherry, mesquite.  Check moisture content and cooking progress often.  You may modify smoking times to suit personal tastes.

Recipe submitted by Eric Phillips
Preparation and photos by Jackson Gordon