Tried curing my own salmon with beet juice, the color fooled my whole line

Last Saturday I mixed raw beet juice into my dry cure for a 2 pound salmon fillet, and 48 hours later it looked like candy but tasted like a salt bomb. I rinsed it three times and overnighted it in the walk-in, still too intense for the brunch crowd. Has anyone else experimented with fruit juices in cures and ended up with something way saltier than the math said it should be?

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