Today I smoked my last batch of wild salmon for the season - 6.5 lbs of Coho (from Costco, a real find). That makes about 25 lbs total for the summer, a bit low since wild Alaskan sockeye salmon was not available until July this year vs early June most years, and Copper River sockeye was not available at all. I used Mr. T's brine as always and cut the salmon to three pieces per side (I try to get sides about 1.5 lbs each), so 12 pieces on two racks in my Amerique. I used 2.5 oz of alder (two small chunks) at 200F for about 55 minutes, for an IT in the thickest piece of 145 by the Amerique probe.
We use smoked salmon all year from the freezer (it freezes great in Foodsaver vacuum bags), mostly for breakfast, but over the holidays we make lots of smoked salmon spread with cream cheese and sour cream for bagels and toast in the morning or on crackers for a snack. A freezer full of home-smoked salmon is a beautiful thing. Try it!