Thread: Cold smoking

Last time I cold smoked some salmon I just left it salted and brown sugared in an airtight in the fridge until the flesh was firm and translucent.

How long to smoke is like how longs a bit of strong .. Depends on how smoky you want it. And the strength / flavour of the wood you're using.

Take it from me though, too long is not good , the salmon tasted like an ash tray . The longest I smoked something was 6 hours