3c Brown sugar
3/4c kosher salt
Cover fish and brine overnight. Remove from brine and rinse with cold water. Let air dry under a fan to form pellicle. Before pellicle is formed you can grind some course black pepper if you want, or red pepper flakes if you want some heat. I let the surface get slightly drier than tacky and then it goes into a big chief smoker. 2 pans of chips and then leave it in until its the consistency you like.
Easy peasy.
