Smoked Salmon

1/4 cup table salt (scant)
1 cup brown sugar
mix well

Fillet salmon and cut into strips about 3/4 of an inch wide. Place fish and sugar and salt mixture in a ziplock bag, coating fish well, refrigerate 12 hours or over nite. Remove from bag and rinse well with cold water to remove extra brine,fish should be quite firm and darker, let drain, pat dry with paper towel, place on paper towels on baking sheet and refrigerate 12 hours or over nite. Place fish on smoker racks and start smoker. We put in new wood chips (Alder or Hickory) about every 1 to 1 1/2 hours for the first 4-5 hours, adjust to your taste. Smoking should take 8-12 hours (depending on outside tempeture) and your personal taste.