Welcome to the forum, glad to have you here
I don't think we can give you a definitive answer to your question. You are brining (which does little to kill most pathogens), smoking (which reduces the presence of oxygen that encourages botulism), and shipping without controlling temperatures (which is just dangerous)
You could keep your smoked fish cold and ship with dry ice and you can use a nitrite cure (Chef Jimmy just posted an interesting article) which will kill the bad guys before smoking to improve the safety of the final product
If you want to use your current recipe I suggest you keep the first couple of batches for yourself and enjoy them over a couple of weeks under refrigeration.
There has been much discussion on the forum about the safety of smoked salmon and I believe the general consensus is that if you use safe food handling techniques you will probably be OK but if you use a nitrite based brine and then keep the final product refrigerated you add a considerable safety margin.
Good Luck and again Welcome to the Forum