I use a brine recipe I got from TJN - it's on the outdoor line site. He convinced me to air dry the fish for 24 hours. Although skeptical about leaving fish out for 24 hours I did it and do it all the time. It really made a difference in flavor.

I can it after an hour of smoke. Gone both ways with skin on and off; now I just take it off as I put the fish in the jars.

Parker posted a brine recipe for smoking and canning Salmon a while back. This one included a can of pineapple juice. I tried it and liked it; but the wife prefers TJN's recipe, which is a good one. If you want it I will dig it out and re-post it.
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"90% of Life is just showing up and doing the work". Tred Barta Sr.