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Teriyaki Smoked Salmon

Here's a brine for Teriyaki Smoked Salmon. Brine for 24hrs and smoke for 2 hrs.
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Ingredients Notes

Ingredients
  

  • 4 Quarts Water Total Volume (use 1.5 Quart for hot brine and chill with the 2.5 quarts)
  • 1 Cup Brown Sugar
  • .5 Cup Salt
  • .75 Cup Soy Sauce
  • .25 Cup Rice Vinegar
  • .25 Cup Ginger Chopped
  • .25 Cup Onion Diced Fine
  • .25 Cup garlic Smashed Cloves
  • 1 tbsp Black Pepper Ground
  • 1 tsp Red Pepper Flakes

Notes

Bring 1.5 Quarts of water with ingredients to simmer. Chill with 2.5 Quarts of ice water. Add Salmon and brine for 24 hrs. Smoked salmon for 2 hours or until cooked. Vacuum seal and freeze. This will store for a year with good flavor.
This recipe will work for Salmon and Tuna. Salmon Fillets with skin on and Albacore Tuna cut in 3/4 to 1 inch steak work well with a 24 hrs brine.