Did a big snap smoke up yesterday , marinated 36hrs
 When come to make the marinate up, not enough brown cane sugar or even brown and caster in the pantry...

So got some std sugar, the added a bit of molasses and maple syrup folding in to taste....and not knowing when the shortage will be over, made a couple kgs.

It took a little more to disolve up in the water used in the marinate, but ok.
 And when dried off the fillets on the bench to do the sugar/ pepper / chilli rub, it took quite a bit more for the crystals to break down...still all good.
Most of this gets patted/ dried off as it brings the remaining moisture out of the surface so not end up with smoked fish tasting like a sweet lolly.

The end result have a far deeper and wider flavour tone so
now considering to go this way rather than the old  dark brown cane sugar...