I've been making curing brine using Tender Quick and brown sugar for years for curing meat. I make a concentration strong enough to float an egg with a spot the size of a quarter out of the brine. Is this O.K. for fish also? You recommend an overnight curing in the brine? What about whole trout, 10-15 in. long? Same thing? Remove from brine, towel dry, and use fan to remove surface moisture so smoke will take...correct?