I take part in a discussion group at Smoked Meat Forums. A member there manufactures and sells his own line of cures and brine. He was kind enough to send me a package of his salmon brine. So, you need to know he supplied it for free but this is my honest opinion of it.
His line of products goes under the name of Mad Hunky Meats and you find his website here:
The product is easy to use. It comes with a pack of salmon cure spices and a curing salt. You mix 50 ml (3 tablespoons) of the spices with 25 ml (2 tablespoons) of the curing salt. You then use 15 ml (1 tablespoon) of the mixture per pound of salmon.
I mixed the spices and sprinkled it on a nice Sockeye fillet that weighed about 500 grams (1 pound).
I wrapped the salmon in plastic wrap and refrigerated for 36 hours.
I smoked it at 180 F to an internal temperature of 145 F. That took about 1 1/2 hours.
I did a video of this project:
This is a high quality product. The salmon had a nice firm texture without being hard like some overbrined/smoked salmon. There was a nice sweet flavour, good onion/herb taste and, best of all, it wasn’t overly salty. I will use this product again!
The Old Fat Guy