I made my best smoked salmon several weekends ago, using this recipe - http://honest-food.net/2012/08/12/how...
For the drying part of the process after brining, I put it in the fridge for 24 hours to develop a nice hardish crust. That step created a nice texture, which perhaps some might not like, but my wife and I rather enjoyed it.
Anyone have tried and true recipes/techniques that I might try?
By the way, maybe I am not much of a connoisseur, (despite eating my share of smoked fish) but I have yet to tell any difference in wood type - they all taste the same to me.
ps - anyone ever had birch syrup? I never knew there was such a thing.