Slice in long strips (not through the skin). You can also do whole filets if you want.
Combine 2 cups brown sugar & 1 cup salt
Rub the salt and sugar mixture into the meat and coat well. Make sure to get the mixture in between the chunks of meat.
Allow to brine/cure for 8-12 hours room temperature. The salt and sugar will become wet within 30 minutes. Throughout the 8-12 hours, toss the fish a time or two so everything is well coated.
Thoroughly rinse salmon under cold water. If you don't rinse thoroughly, the fish will be really salty.
Place rinsed filets on baking racks & put a fan on fish & allow to dry for 12 hours.
Cut the skin between the cuts you made to create sticks. Scissors work best.
Cold smoke for 4 hours (5 hours for bigger fish- kings or silver salmon).
Vacuum seal and freeze
