Make the dry brine: Combine the cayenne pepper, garlic powder, black pepper, kosher salt and brown sugar. Mix or shake thoroughly in a gallon-size zip-top bag or a large covered bowl. Make additional batches as needed; depending on the smoker and amount of salmon, 2–4 batches may be required. Use enough for complete coverage.

Prepare the salmon: Skin the fillets, remove the pin-bone line and cut the fish into thin strips 1/2–3/4 inch thick.

Begin brining: Sprinkle some dry brine over the bottom of a cooler or large covered plastic container. Alternate layers of dry brine and salmon strips until every piece is well coated.

Keep the brining fish cold in a refrigerator, or place several frozen 2-liter bottles in the cooler and replace them as needed.

After 12 hours, stir the fish and brine thoroughly. Continue brining for another 36 hours, stirring occasionally.

Transfer the brined strips to a colander and allow them to drip while coating the smoker racks with cooking spray. Work in batches if needed.

Shake excess brine from each strip—do not rinse—and arrange the strips on the racks with space between them. Shanna does not towel-dry the strips or use a fan before smoking, although some people do.

Smoke with hickory chips at a very low temperature, about 100°F. Hickory is essential to the intended flavor. Change the chips frequently during the first few hours. Prop the smoker door open or set the lid slightly askew if needed to keep the temperature down.

Smoke for approximately 6–8 hours, depending on outdoor temperature, and begin checking for doneness at about 5 hours.

When the salmon is nearly done, remove the smoker rack and let the strips rest. They will continue to cook slightly, so avoid smoking until they become too hard.

Cool completely before vacuum sealing. Package in sizes ranging from about 2 ounces for a single serving to 6 ounces for sharing.