3 parts brown sugar = 3 cups 1 part white sugar =1 cup 1 part Morton tender quick meat cure = 1 cup mix all ingredients in a plastic or glass container mixing 100% flatten all lumps and clods till mixture is a uniform and consistent mix. store in 1 gallon zip locks filet fish leaving on skin side remove all bones pin bones etc. as you can now place fish filets in plastic or glass shallow tubs skin side down meat up pack them in kinda tight you want some space between pieces. the take dry cure ans spread all over meat side covering completely, let sit for 12 to 24 hours 24 is best then take out each piece and using paper towels and you will use a lot wipe off the slime from the cure (IT WILL TURN TO LIQUID SLIME DURING THE BRINING PROCESS) anyway wipe it from the skin side only and then place the pieces on the smoker racks (I like to spray the racks with a bit of pam before using them) when smoker is preheated place racks in smoker.. preheat smoker to 225 put fish in for 1 hour with NO SMOKE then add smoke and drop temp to 170 for 2 more hours or more if it is really cold outside. take fish out when it flakes easily put on tin foil and cover with tin foil leaving sides open,just lay a piece over fish and allow to cool for 2 to 4 hours or until the top of the fish pieces has glazed over we call this salmon candy you will be hooked for life... enjoy...Mike this is what it should look like after it cools