Sorry to revive an old thread, but there is a lot of good information here that I just read. I'm fairly new to smoking.
Your sugar to salt ratio is inverted from what I have seen and tried when smoking salmon or sturgeon. For salmon, I have done 1:1 sugar to salt ratio, and for sturgeon, I did a dry cure of 1:2 sugar to salt ratio, which is the inverse of several of your cures. Do most people who smoke salmon do more sugar or salt in their cures? Have you (or anyone else) ever tried testing the inverse, using more salt than sugar? I'd be curious as to the results.