Hi ya all, as stated above I'm a newbie with a 4 rack digital smoker.
I have been trying various things but mainly fish using dry cures such as Maple but have been finding the result very salty even after rinsing off before smoking. Cheers. Frank
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Welcome to the forum. It sounds like you could shorten your brine time to reduce the salt level. If you're mixing your own brines, cutting back on the salt ratio will correct the problem also.
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Salmonsmoker has you pointed in the right direction.
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Welcome from Surrey B.C. Canada EH. Why don't you tell us about your recipe for salmon and see if we can get you dialed in.