I am getting ready to hot smoke some salmon filets with the skin on and have a question. I will be making a brine with salt, apple juice & brown sugar. Do I need to add cure to the brine ????
I will smoke to an internal temp of 150 - Does this sound right? this is my first time smoking fish. I will brine 4-6 hrs ? If I add cure , How will that change the outcome of the fish ?You definitley do not have to add cure. Like Pops said, it depends on your desired result. If you could describe how you want your Sal's texture & flavor come out, then we all could better help answer your question.
What temp are you thinking of smoking at?
How long are you keeping the fillets brining?
If you are 'hot' smoking it then your internal temp will get to where it needs to be easily under 4 hours. BUT then again I don't know the thickness of your sal's.