Question on smoked salmon wet brine

Well. Smokin says his finishing sauce can last up to 2 months in an airtight container in the fridge. I've had it last as long as a month+.

Can't see why a brine with more salt wouldn't last 2 weeks. But I'm no expert.

MaxQue, Just stumbled across your thread. If you are making large batches of brine to use in steps it will last a long time like the finishing sauce mentioned in other post. For consistency purposes for your restaurant you may want to invest in a salometer if you are using the same brine more than once as it will weaken with use. Keep your brine between 80% and 90% and you will be fine. You may just have to add more brine. Sounds like you may have sushi on the menu.

If you're talking about shelf life of the unused brine I would agree that it will last a long time. On the other hand I would not plan on trying to keep brine that has been used.

I agree TN Q. I did not mean that used brine should be kept long term but meant it can be used more than once if you have a large amount of fish to brine. By the way your pics were great.