RESULTS of my 1st attempt @ Indian Candy

[CK]

The recipe I have used for my smoked salmon has always been 1 cup of course salt to 3 cups of brown sugar.
Packed on the 1-2" wide strips that have been skinned.  the dry brine will turn into a liquid, let the fish soak for about 24 hours turning the pieces half way thru the curing time.
Wash the pieces off vey well in cold water, pat dry with with paper towel, place on the racks (spray with Pam first so they don't stick), let the fish air dry for 2 hours.

Smoke with 6-8 pucks, cook for 4-5 hours I think the last batch I did was at 170 degrees.

The last fish only filled 2 racks and the pieces were up to 2" thick.

Sometime I will brush on some maple syrup near the end of the smoking.

[FishBus67]

I did the same recipe and it was way too salty. Spyguy's recipe for Lox is the samething for the
dry brine part anyway. After dry brine,I would try to "refresh" the Salmon in a bucket of fresh cold water running for a bit.
That could help the salty taste. Maybe a little maple sryup on it before smoking. :)