Scale the fish on both sides with the back of a knife

Use a pair of tweezers or pliers to remove as many of the bones from the fish that you can. Trace your finger down the fillet to help you find them.

Cut the salmon into long uniform strips

Create the brine by mixing 1 gallon of water and 2 cups of salt. Submerge the fillet in the mix and transfer to refrigerator. Leave overnight, or for 12 hours.

Remove fillets from brine and rinse with cold water. Transfer to large plate.

Create cure by mixing molasses sugar and rock salt. Spread generously onto salmon.

Cover with plastic wrap and transfer to refrigerator. Leave for 24 hours.

Remove from refrigerator and rinse with cold water.

Heat smoker to 80°Add chosen wood chips.

Place salmon fillets on rack, or pin to rack so they hang. Cook for 4-5 hours.

Serve with your choice of garnish