My Steelhead cure
1/3 cup of Brown Sugar
1/4 cup of non-iodized salt
1 cup Kikkoman Soy Sauce
1 cup water
1 cup white wine
1/2 tsp of Garlic powder
1/2 tsp of onion powder
1/2 tsp of black pepper
1/2 tsp of Tabasco or cayenne pepper or both. LOL! Depending on personal preferences.
Best to start at lower temps and work up. It will prevent the little bubbles most of the time. If not, just wipe them off. Some fish just have too much oil in them.
Smoking temps and Procedure
Start at 110 degrees F (43 degrees C), for the first hour;
Increase temperature to 140 degrees F (60 degrees C) for 1 hour;
Finish at 155 degrees F (80 degrees C), until the fish reach an internal temperature of 140 degrees F (60 degrees C) or the texture you prefer.