Rinse salmon filet and make sure all pin bones are removed. To do this, take small pliers or tweezers and pull the small bones out in the same direction they face. There are pin bones more often in wild salmon than in farmed salmon.
Mix the salt and sugar in a bowl. On a plate or in a shallow dish, pile half of the mixture onto each half of the salmon. It will seem like there is extra mixture, but just pile it on. The salmon will absorb the mixture during the curing process. wrap tightly with plastic wrap.
Refrigerate for 24 hrs.
Rinse well, pat dry then slice wide strips down the length of fillet
Smoke the fillet, if you have smoker, great! if not , you can use a pot like mine (see note), I smoked it twice until the smoke completely disappears. About 20 minutes
Lay the strips on a dehydrator tray make sure none of the pieces are touching and there is room between for air circulation.
Dehydrate for about 4-5 hours or depending on your dehydrator manual
Remove skin from jerky and enjoy!
