Cut salmon into strips. Mix all ingredients. Set overnight to allow the flavors to meld. Use the sausage attachment on your KitchenAid mixer to fill the vegan sausage casings. Slowly add salmon mixture to the grinder using the plastic pusher to stuff them as tightly as possible. Be sure to tie off both ends before smoking. Smoke sausages at 180oF for approximately two hours. Chef Greg prefers a Traeger grill using apple-flavored pellets.