this recipe I got from my grandma she got it in westport in the 60's, it;s for 10lbs of salmon


2 cups brown sugar
1/2 cup plain salt
1 tablespoon garlic salt or powder
1 tablespoon black pepper

lay fish skin side down in glass or plastic pan sprinkle mix over fish evenly lay next layer flesh side down continue until fish is gone cover with plastic wrap and refrigerate for at least 8 hrs rotating fish from top to bottom 1/2 way thru the fishes moisture is all you need no water it will surprise you how much liquid will be in the pan when done. I use apple or alder chips in my little chief usually 2 pans full and 6-8hrs smoking depending on how dry or moist you like your fish.
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