Rinse the salmon under cold water, then place the salmon on a cutting board and slice the fish (width-wise) into 1 inch wide pieces.
Slide a sharp knife at a slight angle between the skin and flesh of each piece to remove the skin.
Rinse the fish under cold water to remove scales.
Place a layer of rub on the bottom of a plastic or glass bowl. Place the fish onto the rub then sprinkle another layer of rub onto the top of the fish pieces. If you have more fish, lay another layer of fish on top of the first, then add more rub on top of that layer.
Place a lid on the container and place in the fridge for 8-12 hours or overnight.
Lay on paper towels to drain off most of the brining juices.
Place the salmon on a pan with a rack with at least ½ inch between pieces. Place rack in fridge for 3-4 hours to allow the fish to dry and form a pellicle.
Set up your smoker for cooking at about 120°F (49°C) using indirect heat. If your smoker uses a water pan, it is best to leave it dry.
Once the smoker is ready, place the salmon pieces directly on smoker grate and smoke cook for 2 hours.
Mix together ¾ cup of maple syrup with 2 TBS of Jeff's original rub to create a glaze. Brush the glaze on the salmon pieces every hour while they are in the smoker.
Increase the heat to 140°F (60°C) and continue to cook the salmon pieces for 2 more hours.
Increase the heat to 160°F (71°C) and continue to cook the salmon until it has reached the desired dryness/texture.
Enjoy your smoked salmon candy!
Notes
You can remove the skin from the entire fish before slicing it up if you prefer, however, it seems easier for me to remove the skin from smaller, individual pieces.