About 8 lbs. salmon
BRINE:
1 c. non-iodized salt
1/2 c. brown sugar
1 c. white sugar
2 qts. water
1 sm. bottle crescent seafood seasoning
2 to 3 crumbled bay leaves
1 tsp. rosemary
SYRUP:
1 bottle white wine
2 lbs. brown sugar
Cut salmon into squares about 2 to 3 inches thick and 4 inch squares. Marinate 10 to 12 hours in brine solution (make sure all salmon is immersed). Rinse under cold water. Cook 1 bottle of wine and 2 pounds sugar just until sugar dissolves (don't boil). Marinate first in this for 1 hour. Place fish on racks to dry slightly (should have nice coating on it). Place on racks in smoker and smoke 10 to 12 hours. (8 hours for smaller pieces.) Add smoking chips every hour or 1 1/2 hours (hickory chips are good).
Note: Put skin side up and smaller pieces on top shelf.
