My neighbor made a trip to Lake Michigan and brought back some King salmon and wanted it smoked (for a share of course).
Brined it using a modified version of Bearcarvers recipe. Omitted the cayenne and added cracked black pepper and a couple Tbls of worcestershire. Then let it dry and form a pellicle. Left the skin on.
Put on the apple wood smoke at 100 deg and raised it every half hour until it hit 180. Pulled the fish at 145 degrees
Cooled it overnight in the fridge and vacuum sealed it (except what we had to eat)
Nice smoke flavor. Not too salty and still moist.
Next up - Have to find some chucks on sale and crank out some beef snax sticks.