When I'm making bacon, I always use the EQ Method whether it be a dry or a wet brine. Here's a popular site that people use when using the EQ Method for dry or wet cure, with a link to the popular Digging Dog Farm calculator.
https://www.makinbacon.net/eq-curing
Does anyone here use this method for their salmon, either dry or wet brined? If so, what percentages do you use? Do you dry or wet brine?
All the salmon brines I've seen aren't very scientific, more of just a ratio of ingredients. Any insight is welcomed! Thanks!