To prepare the cure, you’ll need 2 pounds of coarse salt, 1 pound of brown sugar, 2 tablespoons each tender quick, Garlic powder, Onion powder and crushed Bay leaves.
First, mix all ingredients in a container, then add a little bit at a time to a blender and blend into a fine powder.
Use one tablespoon of cure per pound of fish. Sprinkle all over fish and roll around to coat all fish surfaces. Now, leave overnight in the fridge in a covered container.
Next day, rinse all fish off and dry with a clean towel. Leave on counter til pellicle forms.
Smoke the fish for 3 hours using hickory at 150 degrees.
Recipe Credit – KDX from the Bradley Smoker Forums