Uncle Jack's "Smoked" Salmon

1 cup brown sugar

1 cup Kosher or sea salt

2½-3 pounds (about) Atlantic salmon fillet, 1½-inches thick, thin tail end removed

1 tablespoon liquid smoke

Dried dill, optional

Cracked pepper, to taste

In a medium bowl, mix the salt and sugar. Spread enough of this mixture over the bottom of a baking dish so you cannot see the bottom, about inch deep. Lay the fillet on top.

Drizzle liquid smoke on fillet and spread around with fingers. Cover fish completely with remaining sugar/salt mixture over fish; if needed, mix more brown sugar and salt in a 50-50 ratio. Sprinkle top with black pepper and, if desired, dried dill. Cover dish with plastic wrap and refrigerate 48-60 hours. (A thinner fillet will be done in about 24 hours.)

When finished rinse the salt/sugar mixture off under cold water. Dry fish well and place on rack to air dry for 2 to 3 hours. Slice thinly at a 30-degree angle and serve with toasted bread rounds, chopped raw onion and capers or with bagels, cream cheese and onions. Leftovers may be frozen for several months and thawed for a quick party appetizer.

Serves 20-24.