Dickey, Fish I would cure 1 day per lb .. either wet or dry brine.. I would start out mixing salt with water 2 cups of water 3/4 cups of salt .. <boil this mixture> remove from heat and stir in 3/4 cups of honey or to taste .. you should be able to taste the honey in the brine. Place the fish in a plastic bag and pour brine over it. Place plastic bag in a shallow baking dish and let the fish soak in the brine for a day or two.. remove fish and rinse under cold water, pat dry .. place back in fridge uncovered until it gets a dull glossy look and dry looking .. a few hours .. or pace the fish on the counter and use a fan to dry it out some. Cold smoking is under 100deg. I smoked mine for a few hours but some have smoked them for days .. depends on your taste I guess .. I would try this on a small batch and if you like it .. go for it .. or if you dry brine .. use honey sugar and kosha salt .. equal parts .. pour on fish .. place in baking dish .. cover with plastic wrap, place another baking dish on top and weigh it down with a brick or something heavy ... then follow the other directions <rinse it off and place by fan or in the fridge> .. I hope this helps .. you may want to look up "Wet Brining Salmon" and Cold smoking Salmon also to get a good idea .. I hope this helps some ..