DON'S SMOKED SALMON

Steps:

• Catch, clean and filet salmon (river or supermarket).
• Leave skin on one side of filets.
• Wash filets in cold water and lay out on a large plastic tray (no metal), red side up!
• Ensure tray is at least as deep as salmon filets.
• Sprinkle garlic salt evenly over all filets.
• Generously coat meat side of each filet with rock salt.
• Layer sugar evenly over rock salt.
• Leave stand covered in refrigerator overnight (at least 8 hours).
• Check every 2 or 3 hours and drain excess liquid.
• (The liquid magically appears as the rock salt draws the liquid out, and sucks the sugar into the meat).
• Remove filets from tray, rinse under cold water and place evenly on smoking racks, skin side down.
• Allow 20 minutes to dry.
• Use electric"cold smoker" (Little Chief), with apple and hickory wood chips.
• Place racks in smoker and close.
• I have an old blanket that is wrapped around smoker if it is too cold outside (less than 50 degrees farenheit).
• Remove ashes and add new wood chips about every 2 hours.
• Smoke for 6 to 9 hours, depending on the thickness of filets.
• Salmon should be a lovely dark orange color and will be flaky when you poke and twist with a fork.