I was getting new truck tires today :'($$ :'($$ and passed the time reading a Salmon-Trout-Steelheader Magazine. I found an article which had "... Dad's Favorite Smoked Salmon & Steelhead recipe ...". My curiosity was perked when I read that it uses 2/3 cup of Morton's Tender Quick (MTQ). Have never seen that before. Has anyone ever used MTQ for smoked salmon?
Here is the recipe from the magazine. One thing it doesn't mention is any temperatures for the 5 to 8 hour smoke. It uses liquid Hickory smoke :-\ Yuk ...
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/miscellaneous/salmonsmokecrop.jpg)
Wow that seems like a lot of MTQ but I don't know much about it. I can't see why you would need any cure as the salt and the smoke will cure it all that it needs. As for liquid choke... I mean smoke, what is the sense in smoking it if you are going to put that stuff on it. That is for people who don't know how to smoke. ;D
For a wet cure (pickle) that is a small amount of TQ for 1.5 quarts of water, TQ directions are to add 1 cup per quart for a brine cure. It looks like the recipe is using an amount to provide some protection without altering the taste of the fish. I'm more concerned about the amount of sugar vs the small amount of salt that TQ will provide :). Out of the 2/3 cup or TQ, you have about 1/2 cup (≈5oz) of salt. So you have 2 times the sugar as salt.
I generally cook salmon until it reaches 140°F, but others like their fish drier.