Smoked Salmon

Ingredients

20 lbs salmon
2 cups good Soy Sauce
1½ cups white Sugar
1½ cups brown Sugar
8 - 10 cloves fresh Garlic, minced

Directions

Filet salmon, remove skin, and cut in 2" x 3" pieces that are 3/4" thick. Marinate overnight in sauce. Smoke according to directions of the smoker you are using. A charcoal water smoker is best. Using charcoal briquets to smoke with, put 3 or 4 small chunks of green apple branches or hickory chips on top of the briquets about every 1/2 hour during the smoking process to give salmon a good smoky flavor. Most smokers take about 4 1/2 hours to smoke 20 lbs of salmon.


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