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Thanks for this Steve but I wasn't the OP on the comment about vac packer 😉

Thanks again Wade

I Thanks for getting back to me Wade, I think that we possibly do cure the same way for Salmon, I cover (lightly) with salt (thicker salt at head than tail) but I set the container on an incline so that the brine drains away from the fillets. I'll give your brine method a go next time I get some cod and give it a smoke, I've always been reluctant to give it a try just in case I spoil a good bit of fish as it ain't cheep! Have you tried it on Bass?

Hi Wade I've been cold smoking salmon for a few years and only cure for around 9 hours is there a reason why I should increase this time?, depending on the size/thickness of the fish I will cover with more or less salt, I then wash off and leave to dry to get the pellicle before smoking. Is it an issue of food safety that you cure for 18 hours? And don't you find it a little salty (probably subjective!) I have to admit that I have never weighed the sides before and after so have no idea whether they have lost the 15% required! Many thanks Peter S