2 Salmon fillets
4 cups Brown sugar
1/4 cup soy sauce
1/8 cup salt
1 tbsp garlic salt
Marinate fish for 72 hours, and prepare for smoker. Stir twice a day. Lay fish out on baking sheet and let a fan dry the top. Smoke in smoke house for 4 hours and after put in oven at lowest settings for at least one hour, and continue until desired dryness.
Seal or store in fridge... enjoy!