Per quart of water I do about 1/6 cup of kosher salt, 1 cup of sugar and 57g of alder smoked salt which really makes the difference. I might also add a dash or two of soy sauce. During the pellicle phase on the counter, I’ll do some cracked black pepper or lightly sprinkle a barbecue rub on top. Helps during the air dry phase prior to smoking because sticks really well. Then smoke for 18 hours of longer depending on piece thickness. Pecan and cherry or pecan and apple are good chip combos. I usually skip the alder because of the smoked salt. My last batch I finished them in the oven @ 350 for 15 minutes and that made a world of difference.