Sorry - am a bit distracted at the moment. Father went into hospital with a heart problem. I am hoping to collate the results and post very soon when I get back home. It may take a couple of days though. In the meantime here are the final comparative weight losses... BatchCure typeInitial weight gAfter frozen gAfter cure g Cure % loss After SmokingFinal % Loss 1Dave Omak700 751 -7.29 723-3.292101 Wet brine881 891 -1.14 8810.003101 Dry brine861843727 15.56 72515.8042:1 2 hours838 786 6.21 7718.0052:1 2 hours870853802 7.82 78010.3464:1 2 hours843 790 6.29 7728.4274:1 2 hours905882828 8.51 80111.4982:1 4 hours924 828 10.39 80512.8894:1 4 hours896 802 10.49 77413.62 Even after such a relatively short period of time the dry brines resulted in significant water loss which would have a good preservative effect on the salmon. The 101 dry brine had actually reached a moisture reduction that is usually associated with fully cured traditional smoked salmon The two wet brines resulted in either no moisture loss during the curing process or even a slight gain. From the chart you can also see just how much moisture is lost during the smoking process in quite a short period of time as a result of the air flow across the fish in the smoker. Apologies once again for the delay in posting the taste results.