brayhaven
As I stated above, each has his own technique. Six hours is a mighty long time in the smoker. Are you making jerky? As for desalinating, unless you are curing the fish for extended storing, why brine it then immediately remove the salt? Don't know how one would control the salt content accurately. If you intend to keep your fish for a extended amount of time, I would suggest canning it. That is a whole new game though as different techniques are used when canning fish.
Again, I can't over state the importance of a salameter, they are an inexpensive and valuable tool when brining. Fish salinity should be in the neighborhood of 70% - 80% strength @60°. At this strength both you and your doctor should be delighted.
Tom
As I stated above, each has his own technique. Six hours is a mighty long time in the smoker. Are you making jerky? As for desalinating, unless you are curing the fish for extended storing, why brine it then immediately remove the salt? Don't know how one would control the salt content accurately. If you intend to keep your fish for a extended amount of time, I would suggest canning it. That is a whole new game though as different techniques are used when canning fish.
Again, I can't over state the importance of a salameter, they are an inexpensive and valuable tool when brining. Fish salinity should be in the neighborhood of 70% - 80% strength @60°. At this strength both you and your doctor should be delighted.
Tom