Too many variables too many different methods being used to say one person is right or wrong. A wet brine with a high heat smoke could start with a low moisture meat because the brine cured it. Someone else like less salt and the same process could yield a higher moisture content meat that needs to lose moisture before smoking. Every batch is different for me I use a dry brine and a low temp smoke . Some of the fish has to brine longer than other fish to yeilds the moisture content I like before I smoke. I like it real dry before it hits the smoker. So I brine for 4 to 5 days and dump moisture from the fish daily and rotate in the brine. Same for pepperoni , landjager and Salami and prosciutto's if I treated every batch the same I would get inconsistent results. I have to read the batch and make adjustments based on what I see. I do not cure any meat above 40 degrees that is universal.