We have smoked salmon numerous times, however after rinsing our dry brine (it brined for over 12 hours) we noticed that the salmon was not as cured as usual. Is it safe to go ahead and smoke it, or do I need to brine it again?
Since you're hot smoking (cooking) it, I can't imagine there's any health risk. You don't have to cure or brine salmon before you hot smoke for health reasons. However, the taste might not be the same as what you're used to.