I am a little confused (which easily happens) regarding curing salmon prior to smoking.
I put a 442g piece of fresh salmon into a 60% brine for 6 hours, took it out and dried it off.
It weighed 445g.
Hung and left to dry for 12 hours, it then weighed431g
So on my calculations it had only lost 2.4% in weight.
I was expecting about 10% loss.
So I wonder if it would be better trying dry curing with a weight on top, surely you get a better weight loss that way.
Regards
wallie