juniper smoked salmon

for the brine:
2 cups warm water
1 1/2 cups white wine
1 cup packed brown sugar
1/2 cup kosher salt
1 tbls chopped garlic
1 tbls whole green cardamom pods, lightly crushed
1 tbls juniper berries, lightly crushed
1 tsp thyme leaves
2 to 3 pounds salmon fillets, skin & pin bones removed

combine all in a 9 X 13 baking dish and stir until sugar dissolves. let cool completely.
cut the salmon into 4 ounce pieces and set in brine, cover and let cure for 6 - 8 hours in refrigerator.
remove salmon and disgard brine when ready to smoke. wash salmon in cold water and pat dry with paper towels. Sprinkle liberally with cracked pepper, 3 -4 tbls. Arrange stove top smoker with salmon and smoke on low heat for about 2 hours, until a slight skin form on the salmon and wil lightly crack when pressed, but still tender in the center.
use alder chips for smoking, roughly 1 1/2 tbls (changed out mid way)

let salmon cool before serving