I also have been using a dry salt brine similar to the one you described. When I read the Salmon U article recently posted on smoking fish, some of my questions were answered.

Check the site and read the steps, it may help answer your questions also.

I, like you, thought my fish was possibly not getting completely brined. SalmonU/StorminN had increased brine times, so I am going to do the same on my next batch.

SalmonU also stated that air drying was important and could take as long as 3 hours (I think that's what they said) I am going to try this as well, because I, like you, was not getting each piece forming the pectile (or whatever it's called)

Take a look at Smoked Salmon Receipe #1 on the salmon U. online lessons page.