jeezus that seems like it's gonna be salty. 24-36 hours in a 1:1 salt/sugar dry brine, plus another 24-36 hours in a wet brine? Fark, I only brine my salmon for about 12 hours in a 1:4 salt/sugar dry brine.
I don't get the point of brining it that long, then having to "freshen" it in fresh water to remove the salt. Seems counter productive to me. Just don't brine it that heavily to begin with.
Char-Broil Bandera | A-Maze-n smoker | Weber 18.5" OTS
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