I smoke salmon a lot. The only time it was really too salty was when I only had about half the amount of Kosher salt I needed and substituted in some table salt for the rest. I do know that people have different tastes when it comes to saltiness. We generally prefer a 4:1 ratio of brown sugar:salt, but others use 3:1 or even 2:1. There are no hard and fast rules. Play with it until you get what you like.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1"
, and dubbed "Phizzy" by Sir Ron.