Yup, still trying to clear some room in the freezer for our upcoming 2014 Salmon season. Grabbed 6# of frozen King Salmon filets, let them thaw in the fridge for a day. Removed the skin and thinly sliced them with the grain. The dry brine consisted of my typical 1/4 ratio of non iodized salt / dk brown sugar & lots of fresh minced garlic. Brined for 3+ hours, room dried for 2+ hours. Room drying Smoked using both Big Chiefs for 2+ hours burning alder and apple pellets. Finally into the dehydrator for 4 hours. Still need to do another couple batches so I can have plenty to share amongst our fishing buddies.