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Message: <blockquote data-quote="Kentucky Windage" data-source="post: 341919" data-attributes="member: 429"><p>“White fish meat” can be easily over salted. I agree with your concerns. I have always made my batches between 6-8 Lbs, but I’m usually closer to 6 pounds. If you think it’s under salted, run your salt ratio toward the high side of the weight range. I don’t feel like doing math right now, but that would be 1/3 of 1/3 cup at 2 pounds instead of 1/4 of 1/3 cup. Make sense?</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>In addition to the white fish meat and salt comment, I’d shade toward smoking for 1 hour instead of 2 to start with. Your smoker and my smoker possibly aren’t the same.  Too much salt and smoke can ruin things pretty quick.</p></blockquote><p></p>

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