It is cured in your favorite brine concoction first. Mine is a secret blend
of brown and white sugar and kosher salt. Then it is left to dry for a while until the pellicle forms. Then its smoked.
We were in Pelican (oddly enough Marty) Alaska. No flies that time of year but someone had to stand guard against the crows, eagles, and the mink that lives under the house. One year a bear smashed the smokehouse in the middle of the night and "appropriated" 50lbs of smoked king salmon. We heard then watched it go down, but no-one had the sack to ask her to stop.
Its rarely sunny up there so most of the time we leave the cured salmon in the fish cleaning house closed up. It just makes a better pellicle with sunshine.
Marty, that island is gone. It totally disappeared form erosion 3 years ago.