I picked this one up from Mountain Man off of the steelheader.net BB. It is damn good!!!
Fillet your slabs so they're boneless. Cut them into strips, head to tail, about an inch wide and the length of the fillet.

In a large bowl mix the following:
1/2 cup coarse salt
2 cups demerrera sugar (darkest brown sugar)
1 cup terriaki
2 minced cloves of garlic
1 Tbsp. fresh cracked black pepper
1 Tbsp. cayenne pepper
2 Tbsp. Worcestershire
1 cup apple juice
1 cup water
Mix 'er up good. Put your strips in there and make sure they're well covered. Soak about 6 or 7 hours, take them out and you'll see they're colored and firm. No need to rinse them.
Place them on sprayed racks (Pam or similar) and put the smoke to them for about 4 hours. Then put the heat to them moving the racks around so they get done evenly, and dry them till they're how you like 'em. Enjoy!
Tight lines, Jeff