Kummock smoked salmon additions

[Slamdunk]

I've followed Kummocks recipe many times with great results, however I have never used Cayenne pepper in the brine. Just can't get my taste buds in line with having a "hotter" smoked salmon. So, two questions:

For those of you who have added cayenne, how was it?

And, what other additions have you used with the brine?

I've just put the fish in the brine and added some ginger powder. Will let you know how that turns out...

[devo]

With mine I use the cayenne pepper and also coat the fish about half ways through with maple syrup. I think and a lot of people i sell it to like the hot sweet taste.

[tsquared]

i only put in 1 T of cayenne but I use real crushed garlic cloves rather than garlic powder --I like the taste better. When the strips are drying and at the tacky stage, I add chopped dried juniper berries and coarse ground pepper.
T2

[Defiant]

I did not think the cayenne was very hot at all, a subtle taste.  It adds to the nice complexity of the flavor.  Based on the number of tablespoons, you would think it would be much hotter.  I plan on adding even more next time I do it in a few days.  I would not be afraid to add it, it turns out increidible, thanks for the recipe Kummock.

[BAM1]

When I halve the batch my wife still wants me to leave 3tbl of cayenne.  She doesn't think it's zippy enough I like 2 tbl.

[pmmpete]

I've made a lot of smoked fish using Kummok's recipe and variations on the recipe, and the amount of cayenne pepper specified in the recipe only adds a subtle nice flavor to the smoked fish.  It definitely doesn't produce "hot" smoked fish.

[Slamdunk]

Thanks for the replies. Next time I'll try adding some.

As mentioned, I added some ginger powder (2 tsp) and all who tried the salmon say it's some of the best I've done.