1 cup sugar
1 cup brown sugar
1/4 cup salt
1 teaspoon garlic, powder
1 quart water, hot
1 quart water, cold
3 pounds salmon, fresh
Mix the first five ingredients and then add cold water. Put salmon in mixture and leave for 8 hours. Refrigerate. Remove salmon, run water over to rinse off then towel dry. Put on cooking rack to glaze about 1 hour. Put in smoker for 6 to 10 hours. (Cooking time may very due to the outside temperature. The hotter the weather the less cooking time needed.) Use 3 to 4 loads of wood chips (apple, alder, cherry) or (1 to 2 if hickory.)