Smoked Sockeye salmon

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2 cups brown sugar
1/2 cup non iodized salt
1tsp garlic powder
1tsp onion powder
2 TBS cracked black pepper
2 salmon filleted and cut into desirable chunks

mix all dry ingredients into a bowl
Dredge pieces of fish into the dry mix
Toss fish coated with dry mix into large ziplock bag
put fish in the fridge for 24hrs up to 48hrs whichever you like
take fish out and rinse each piece with cold water
Put fish on rack and let air dry until tacky
smoke fish until done to your liking
Enjoy this simple and effective recipe
 

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