I started using a dry cure to smoke fish which I got from a friend who used it for salmon and trout. Just 3:1 brown sugar and salt. I've also seen recipes with white sugar up to 8:1 salt. Mix it well and pack a layer on all sides, wrap, fridge a few hours to overnight. Rinse, dry, on a rack in fridge uncovered until dry, few hours to overnight. First few hours at 150 on smoker, then up to 200 to finish, maybe an hour or two to internal 160 min. My friend made some with cracked pepper on top for the smoke that was nice and I've tried some herbs in the cure mix and for the smoke.