Smoked Sockeye Salmon

Here is the recipe I used for the brine. ½ Gallon of water, 14 OZ soy sauce, 2 oz worsteschire sauce, ½ cup of salt, 1 pound of Brown Sugar, 1 Tbsp Garlic powder, 1-1/2 Tbsp Cayenne Pepper, ½ tsp Ginger. Soaked salmon in brine for twelve hours then fan dried for 4 hours until a pellicle formed on the outside. Then into the smoker for 2 hours of Alder smoke.

Then after gradually raising the temperature from 120°F to 175°F in a six hour time span it was done.