Slice the salmon

• Slice the salmon fillet into thin, even strips about 1 cm thick.
• Trim away any dark belly fat so the jerky keeps well.

Marinate the salmon

• Whisk the soy sauce, brown sugar, salt and black pepper in a mixing bowl.
• Add the salmon strips and coat them well.
• Cover and refrigerate.

Smoke the salmon

• Set the smoker to a low temperature, around 80 °C.
• Lay the drained salmon strips on the grill grate.
• Smoke slowly until firm and dry to the touch.

Baste with barbecue sauce

• Brush the salmon strips with barbecue sauce during the last part of smoking.
• Baste again so the glaze sets in a sticky layer.

Cool and store

• Transfer the jerky to a cooling rack and let it cool completely.
• Store in an airtight container.