Sorry it took so long to reply. I've misplaced my notes on this smoke so here is my recollection. I used a store bought, probably farm raised 1lb sock eye salmon filet which was frozen at one time but was thawed the day before, I removed the skin. I used a dry cure from the forum which called for brown sugar, salt and TQ, I don't remember the proportions. I completely covered the filet with the cure and let it cure for 12 hours inside a large storage bag in the fridge. I then removed the filet from the cure and rinsed. I allowed it to air dry in the refrigerator for a couple of hours. It was dry to the touch. I prepared the smoker for cold smoking by inserting the baffle with the pan of ice on top and placing the filet on the rack. I turned the smoker to 250* for 20 minutes then turned off. Cold smoked it using about 1oz of alder wood for 1 hour and 15 minutes. The internal smoker temp never exceeded 90*. I removed the filet, and after cleaning up the smoker, sampled the salmon. I guess I was expecting the texture to be a little dryer. Maybe my expectations aren't what they should be? Thanks again for the advice.
Jeff