A 0600 this morning my batterys were dead so no pix of salmon being filleted, but everyone has seen that before.
So made a brine with 4 liters water 1 1/2 cup of sea salt and 1 1/2 cup of brown sugar and put the cut up salmon in for 8 hours, rinsed off with water and now it will set the pelicule and later tonite I will start the smoke.
Those are norwegian salmon and about 3kg each which was about half of what they were supposed to weigh when I ordered them, but they are top grade prime salmon tho.