Mike - looks good. This late in the season, are you using fresh sockeye, or coho, or other? I have used Mr. T's brine for several years now with great success. Since I smoke salmon for freezing and usage during the winter, I cut to approx. 8 oz portions and just put them on the grates of the Sm066, well oiled beforehand. After cooking and cooling I immediately seal them with the Food Saver and freeze. During the holidays, I use a lot of smoked salmon for a spread for use on bagels, crackers, and toasted pumpernickel squares for breakfast and for party snacks. Post some pics of your finished product! We all owe Mr. T a debt for his great recipe.