BRINE:

1/2 c. canning salt
1/2 c. white sugar
1/2 c. brown sugar
2 gallons water

Skim salmon fillets and place in brine for 8-12 hours. Keep cold and stir occasionally. Drain the salmon and pat dry with paper towels. Place the fillets on racks and let air dry about 1 hour, until you see a glaze over the fish. Smoke for about 6-8 hours.