Combine sugar, brown sugar, and salt in a bowl. Mix well.
Halve salmon filets and wrap tightly in a plastic bag, thoroughly
coated in the brine. Ensure the skin sides of the filets are on
Leave in the fridge for twenty four hours, weighed under a brick.
Take salmon out of the fridge and rinse brine off. Cut into strips
and set aside to dry for a few hours. The process can be expedited
with a fan.
Prepare a Weber grill to smoke. Build a barrier between the fish
and fire with bricks, and gently bring charcoal and applewood up to
a heat between 150-160F. Smoke gently until the internal temp of
the fish is 140F or until it falls off the skin.