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.