ok guys I need some help. First attempt at smoking salmon and after searching these forums and some youtube videos I decided on a dry cure of 4 cups brown sugar (dark brown) and 1 cup kosher salt (diamond crystal fine). I rinsed and patted the fillets dry then put in a tupperware type container. I layered the mixture on te bottom of the container and placed fish in layers covering each piece/layer with the cure mixture. Each piece was COMPLETELY COVERED and the container was sealed and refrigerated overnight. I expected the mixture to turn to liquid and the fillets to be firm and cured. Instead the mixture turned to a thick gu VERY LITTLE LIQUID. see photo. What went wrong? Not enough salt? Dark Brown sugar to thick? Temp of fridge too cold? I currently have the fillets in a simple wet brine trying to save the batch.