Catch salmon or buy a 1 kg salmon filet ( no skin), brine overnight in fridge in a good size glass container.

To make brine - 3-4 liters of water, about 3/4 cups of pickling salt, 3/4 cups of demerara (dark brown) sugar, 1 tbsp vinegar, 1 tbsp of cajun spice (optional), bring to boil, let brine to cool till it's cold (use ice cubes if in a hurry) .

Smoke 6-7 hours - to get the real smoky flavor and the right texture smoking method must be slow.