3 lb. salmon
2 c. soy sauce
2 c. beer (substitute wine if smoking beef)
1/2 c. brown sugar (light)
1/4 c. salt

Cut salmon in strips. Cover with sauce mixture and leave 12 to 16 hours in refrigerator. Wash real good. Spread on paper and let dry. Takes 8 to 10 hours to smoke it. Use hickory chips.