Quote:
Originally Posted by pnoon
I'm pretty happy with my first attempt at cold smoking salmon. Just need to refine the cure and prep. I saw one site that recommended soaking the fillet in water for an hour before air drying in the fridge prior to smoking. I may give that a try.
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Please LMK how that compares, I have mixed feelings on those extra water-only soaks, I wonder if some of the flavors that I want to preserve are also being diluted or pulled out, but I can't eliminate enough variables with my method to get a handle on that issue, so all other things being equal, I'd be curious to hear how it affects the final product.