That's alright Tom, I don't need to know the salinity. Thanks Anyway.
If it tastes good & everybody loves it, you don't need to know what the salinity is.
If you read my Step by Step in my Signature, you will see that I did 8 smokes, using a total of 19 very big fillets. You would notice that I made changes in every one of those smokes except the last one. The last one was to confirm that the second last one was right on the money.
The first one, I started with what I found on the internet, because back then there wasn't many guys doing Step by Steps. That first one was to add salt until an egg would float (including the Soy Sauce). That was way to salty, so I cut it way back---Maybe even in half (I don't remember).
Anyway I ended up with the Brine that is on that Final one in my Signature. Hundreds of people have used it, and loved it. I ended up with that Brine for 6 hours. Then some time later I Brined some Tilapia fillets for 6 hours, and they were too salty (IMO), so I updated my Step by Step to 6 hours for pieces over 1/2" thick, and 4 hours for pieces under 1/2" thick. I have never had anyone tell me it was too salty----You can read the comments on that thread. There are over 170 comments on that thread, but a lot of them are from me thanking everybody for complimenting my Brine & Smoked Salmon method that they followed. That shows that the brining time with my brine does matter as does the thickness of the pieces of fish, which is exactly what I said in my first comment.
Mine is convenient for me too----Brine one day-------Fridge to start pellicle over night--------Start smoking next morning.
There are a lot of ways to do the things we do, and as long as they are safe, none of them are wrong.
Bear
