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Joined: Dec 2009
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Hall of Fame 2015 Lunker
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Hall of Fame 2015 Lunker
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Temp is time dependent. It said 2 weeks or longer with core temps consistent. Really cold temps get it done much quicker. Home freezers could take a good six weeks. You get the idea tho. Too humid when smoking and it will get really slimy. There is quite a bit to this, so have fun and don't break out in pustules 
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Joined: Oct 2013
Posts: 3
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Joined: Oct 2013
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fish n chips, I found this site, pertaining to smoking meats. Seems informative. Here's an excerpt. Correctly prepared cold smoked salmon never reaches a temperature above eighty degrees Fahrenheit. Technically, the fish is raw, but cured. A long bath in a highly saturated brine causes the proteins to denature�it modifies the structure of the salmon flesh. And in a sense, that's "cooking it" by way of a chemical process
Home Made Cold Smoked Salmon Is Worth The Wait Hey, thanks for the link! I have an old recipe that I used to follow for many years but this time I decided to try something new and dammit, it IS worth the wait! My family truly enjoyed this version of Sammy the Salmon!
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