Looks like your first salmon smoke was quite the learning experience.
If you change the salt/ sugar ratio keep in mind that it is important if you are planning on storing your salmon to keep the sal% between 60% and 80% to inhibit bacterial growth. If you plan to consume soon after smoking the lower percentages of salinity can be used but you are only then flavoring rather than preserving and that will promote bacterial growth. It is best to keep with proven recipes unless you have the equipment to test your brines.
Was the salmon frozen prior to brining?
At what temperature did you brine the salmon?
It’s my opinion that once the fish is 100% saturated with the brine; the flavor won’t change whether left in the brine 2 hours or 16 hours. I personally brine overnight for convenience purposes.
In order to bring the salmon to the desired temperature of 145° for 30 minutes. Probe the thickest piece and smoke at 200°. When the IT reaches 140° turn the heat to 140°. The carryover should take the salmon to 145° and before it starts to drop your desired time at 145° or above should be reached. The entire smoking process should be completed in the area of one and a half hours.
Immediately remove the salmon from the smoker, place on a rack and allow cooling to room temperature or lower before sealing.
Maybe the following will help.
http://forum.cookshack.com/eve...1038883/m/5372983117Hopefully you find this has been helpful. If you have any questions or comments. You can place them on either of these threads.
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