Squaw Candy recipe (harder smoked striped salmon or steelhead)

2 cups of brown sugar
1 cup thick teriyaki sauce (Yachida's teriyaki)
1/8 cup of Non-iodized salt
1/8 cup of maple syrup
1/8 cup of soy sauce
6 oz can of apple juice

Combine let set 2 hours (stir occasionally)

Strip the salmon/steelhead filet with the skin still on in strips of fairly uniform thickness (Cut a small strip to excise the line of bones first). Then filet the skin off (with skin down) to free all the strips.

Marinade in gallon plastic bags and it doesn't matter if meat touches each other. Marinade for about 8-10 hours. Remove meat from brine (don't rinse) and skewer unto bamboo skewers about as wide as your smoker racks. Pam smoker racks and place skewers directly on racks (it won't stick). Smoke until desired doneness. It should be more well done than regular smoked fish (it's somewhere between jerky and smoked fish in doneness). I cover my smoker 70-90% (with a cardboard box) when it's cold out and my batches took about 4.5 to 5 hours. Good stuff.
Try varying brine ingredients.