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Cold Smoking Salmon

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Cold Smoking Salmon

Sthitch | Jul 23, 2004 01:44 PM

I have been looking for recipes and techniques for cold smoking salmon. The only consensus that I have is that the temperature should not get above 90 degrees. Has anyone ever attempted to do this? If you have, and it was successful, how long did you smoke it? Did you brine the filet, or use a dry rub? Which wood works best (I am leaning towards Alder)? Any ideas would be greatly appreciated.

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