1 (2-lb.) pkg. packed brown sugar
1/2 cup rock salt
4 lbs. salmon, skinned, filleted and cut into 11/2-inch chunks
Mix sugar and salt; spread thin layer in dish. Add layer of salmon; cover with sugar mix. Repeat with another layer of salmon. Repeat until all salmon and mix is used. Cover and store mixture in refrigerator 24 hours. During curing process, remove container several times to tilt or invert to thoroughly mix ingredients.
Remove salmon from mixture; discard mixture. Rinse salmon thoroughly with cool water. Place salmon on cooling racks; pat dry with paper towels. Arrange salmon on baking sheets (uncovered); refrigerate an additional 8 to 10 hours.
Smoke according to manufacturer’s directions. Salmon should be cooked to 160°F for at least 30 minutes.
From --- Celebrate Fish: Members’ Greatest Recipes