First attempt at smoked salmon

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Wow Dave - that is a lovely piece of kit. They knew how to make them then. I bet it would cost a fortune to buy similar today. 
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When I smoke any meat, I weigh the salt....  2% to the weight of the meat...   You can't over salt that way...
Bought a digital scale from Amazon and have some frozen salmon.  With a 2% salt to fish weight ratio, what is your ratio for water (or whatever liquid you use)?

Say I kg of salmon, 20 grams of salt.  How much water to make the brine?
 
 
 
When I smoke any meat, I weigh the salt....  2% to the weight of the meat...   You can't over salt that way...
Bought a digital scale from Amazon and have some frozen salmon.  With a 2% salt to fish weight ratio, what is your ratio for water (or whatever liquid you use)?

Say I kg of salmon, 20 grams of salt.  How much water to make the brine?
If you are wanting to wet brine the fish, weigh the water and the fish and add your 2% salt...   Use as little water as possible...  generally 25% weight of the fish is the amount of distilled water to add... add the cure, salt and sugar, per accepted levels to the fish + water weight... add all the spices and herb you like...
 
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