Hi AF, clarification
Salt to demera ratio, in this post you said 30 % salt 70% demera. In another on 1 of my threads you said 2/3 salt 1/3 sugar. Which is the correct ratio? thx. just purchased the ingredients
Old age I guess.....
It's 2/3 salt and 1/3 sugar. I've seen some recipes with more sugar than salt, however they also leave the fish in the brine for 12 hours or more. With my ratio it's really important that it's not left in the brine for more than 3.5 hours. I just finished smoking the last batch of sockeye that I plan on doing this year. Every batch I've done we've been really happy with. I have it fine tuned now that I stack the tail pieces on the top and remove them after 2.5 hours as I found these thin pieces were too salty when I left them for the full 3.5 hours. Until this year I've smoked only springs and the odd coho. That's why I would have written 5 hours in that thread.
I arrived at this by experimenting over the years and this works best for my taste. When you do yours experiment with a smoker tray full using a different ratio or time. That's the great thing about dry brines is it's really easy to experiment.
Let us know how it turns out.