Neither the "juice" nor the salmon came in contact with the pan until I unwrapped it. The first picture kind of shows that. I also don't wet or dry cure meat in metal containers because of some metals being a "reactive container," even though stainless steel isn't supposed to be reactive. Never tried curing meat in stainless, but I know aluminum is a big NO. There was no metalic taste at all.

I do need to adjust the salt down a little bit, and maybe up the sugar. Possibly shorten the curing time to 36 hours.