For what I did I used
3c of water
1c soy sauce
1/2c dark brown sugar
1/2c white sugar
3/4 tsp garlic powDer
1/2 tsp onion powder
Figured the salt in the soy sauce was good enough and let sit in fridge over night the origal recipe called for 1/3 cup canning salt and other stuff which will dry it our way to fast from my experience with meats..
Here is a after shot of the finished product after smoking for 20 minutes will be finishing off at 350 for 20 minutes after dinner is done.. any how enjoy picture will let you know how it tastes after I get time to finish it..
Don't forget to form a pecel before smoking the fish I let it sit on a drying rack for 1 hour to 3 hours before I smoke it in open air then some for 20 minutes .. reason for the 20 minutes is my smoker tends to cook the meat and smoke it.. did not want to over do a good thing and wreck it which the type of smoker I have does cause of no temp controls..