Smoked Salmon

• 1 quart water
• 12 cup non-iodized salt
• 12 cup sugar (white or brown)
• 2 lbs boneless salmon fillets

1. Fill a nonmetallic container with 2 cups warm water.
2. Add salt and sugar and mix untill desolved.
3. Add rest of water ( cold ).
4. This may be doubled if you need more brine.
5. Cut the fillets into equal size chunks or strips.
6. Immerse prepared fish completely in the brine solution.
7. Brine 1 inch thick pieces 8-12 hours or overnight in the refrigerator.
8. Pieces to 1/2 inch thick about 4 hours.
9. Stir Solution occasionally.
10. You may also use zip-lock bags for this step.
11. Remove fish from brine, rinse and blot dry with papertowels.
12. Place fish on racks and let dry for about 1 hour.
13. You will notice a tacky glaze on the surface of the fish.
14. It is now ready to place in the smoker.
15. Start smoker before adding fish so you have it going when you put it inches.
16. 1 inch thick fillets will take 8-12 hours to smoke, using 3 panfuls of smoking chips ( Alder chips are best for fish).
17. Fillets to 1/2 inch will take 5-8 hours, using 2 panfuls of chips.

water, noniodized salt, sugar, salmon fillets

Taken from www.food.com/recipe/smoked-salmon-406891 (may not work)