Smoked Salmon

• 18-14 cup rock salt
• 14 cup sugar
• 2 cups water, plus extra for rinsing
• 1 tablespoon molasses
• 12 teaspoon pepper
• 1 bay leaf
• 12 tablespoon mustard
• 3 slices lemons
• 1 tablespoon vinegar

1. In suitable container, combine all ingredients except salmon and wood chips.
2. Mix well, add salmon, cover, and refrigerate 8 or more hours.
3. Drain and transfer to smoker, putting thicker pieces on the bottom shelves.
4. Smoke 10 -12 hours, refilling smoker pan 3 times.

rock salt, sugar, water, molasses, pepper, bay leaf, mustard, lemons, vinegar

Taken from www.food.com/recipe/smoked-salmon-411533 (may not work)