Well I cut up the whole 19 lb spring salmon I caught on the weekend and made it into candied salmon. I basically used the Salmon Universities procedure.
Quantities of incredients varies with the amount of fish you have.
I used 5 cups of Best Brown sugar, 2 cups of Koscher salt, 2 teaspoons of Garlic powder and 1 table spoon of cracked black pepper. Mix it all in a bowl.
The cubing method I saw online works great with larger pieces and helps the brine cover for surface area. Leave the skin on and don't cut right through.
Start layering the fish and brine material until totally covered.
Alot of recipes I have read about candied salmon say to leave in the fridge for 6-8 hrs. This is the third batch I have made this way and I leave it for 24 hrs. I take it out every few hours and stir it up and flip the pieces etc. The brine starts melting within an hour and looks like thin molases in a few hours.
Rinsed lightly and put out to dry. I transfered them from the paper towel to the smoker racks and turned a fan on in the kitchen and let it sit for a couple of hours.
I upgraded from a Big Chief to the Bradley Digital last year and I absolutely love it. You can control the temperature, smoke time, and oven time and the insulated body and door works great if you have a breeze or what have you outside with out a lot of temerature fluctuation.
I put ice cubes in the bowl at the bottom to help keep the smoke time cooler. I smoked this fish with Alder for about 2 hours without the oven on just the smoker.
When the smoking is complete I baste the fish with maple syrup. I turn on the oven at 150 for 2.5 hrs then baste again. I then turn it up to 200 for another 2.5 hrs or until I get the firmness that I like. I feels moist when I take it out but it is just about right after being in the fridge overnight.
There are tons of good smoking recipes out there. I'm going to try some new ones this year. So far everyone that has tried this stuff says it's real good.
Here's some links to some good sites.
http://www.salmonuniversity.com/rs_htss01_index.html
http://www.justsmokedsalmon.com/alderrecipes.htm