I recently obtained a book by a lady that owned and ran a very successful smokehouse here on the Oregon coast, in Rockaway. In this book she details how she smoked fish. I have never heard of anything like her process and wondered what folks here thought. People have been coming to her shop from around the world for years, so the product is good. For her cure, she uses 4 lbs food grade salt, 1 lb white sugar, 1 lb brown sugar and 1 3/4 lbs Prague powder #1. She then cures the fish (salmon in this case) for from 1 to 2.5 hours depending on the size of the fillets. Then smokes the meat. Does anyone have any experience with anything similar to this? I am wondering if that much Prague powder is a good thing or if the short cure times minimizes the actual amount in the meat. Thoughts?