Mix brown sugar and salt, then spread a layer on the bottom of a container. Add a layer of salmon, then cover it with the sugar-salt curing mix. Ad another layer of salmon adn repeat until all the meat is in the container and completely covered with the salt-sugar mix.
Cover and store in the refrigerator for 24 hours. Remove salmon from mixture and rince the salmon fillets with cold water. Pat dry and refridgerate for several hours (up to 8). Smoke fish 150°F for the first hour, then raise the temp to 175°F until the meat reaches 160°F, which should take a few more hours, but it’s important to monitor closely since all smokers and temps can vary depending on the climate.
