Smoked Salmon

• 3 lbs salmon fillets
• 1/2 cup salt
• 1/2 teaspoon black pepper
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 quart water
• 1/4 teaspoon garlic powder
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 1/8 cup honey
• 1/8 cup molasses
• 1 teaspoon sesame seed oil

1. Cut fillets into 1 inch wide strips.
2. Prepare brine solution and place in a non-metallic container.
3. Add salmon strips to brine and refrigerate for 4 to 6 hours.
4. Rinse fish in cold water and refrigerate overnight to dry.
5. Spray smoker racks with cooking spray (PAM). Fasten foil under racks to prevent dripping.
6. Place salmon on racks leaving room between strips. Smoke for 4 to 5 hours rotating racks top to bottom half way through the process.

salmon, salt, black pepper, sugar, brown sugar, water, garlic, lemon juice, worcestershire sauce, honey, molasses, sesame seed oil

Taken from www.food.com/recipe/smoked-salmon-170182 (may not work)