Fillet and skin the salmon (chums are excellent for jerky) and cut them into 1/4 to 1/2-inch strips, cut lengthwise, not cross-section like a steak. Make a brine from 1 cup non-iodized salt, 3 cups sugar, 1/4 cup of soy sauce, and 1 gallon of water. This is just a starting point for the salt-sugar brine; you can adjust this for your own taste. Plenty of sugar is the key.
Soak the fish in the brine for 8-10 hours, and refrigerate. Drain and rinse with fresh water. At this point, put the strips in a plastic colander and let drain for about an hour, or you can place them on smoker racks and pat dry them with a paper towel, (spray the racks with Pam first). Sprinkle some red pepper flakes on the salmon strips if you like them hot. Black pepper works well also.
After the salmon strips have set on the rack for an hour or two, place them in the smoker and burn 3 pan fulls of alder chips and continue to dry the salmon strips until they are toughened to the way you want them, can be 8 hours or more.