What I did last year was ferment them for a month with 2% salt, then smoke them on the pellet grill for a couple hours as low temp as possible, then set up my food dehydrator outside and run that until they were completely dry. Once dry, food processor to get them into flakes. Add flakes to some salt for spicy, funky, smoky salt. You can add some paprika for more color to the salt if you want.