I have made smoked salmon several times at home (to wonderfully tasty results). I am about to do it again, but I have an issue that I was hoping someone on the board might know how to solve.
When I cut the finished smoked salmon it comes apart in "chunks". I have no way to make the wonderful thin slices that you see everywhere.
Am I getting too much heat during the smoking process? Is it really only possible with an electric knife (I have some very sharp knives).
Any tips on proper technique would be much appreciated.