got a small amount of salmon to try this on, i couldn't cold smoke to well until i got this AMNPS wood pellet smoke generator and its opened up alot of new ways of smoking meats and im really liking it.
this recipe is a simple one, pink salt, kosher salt, white or brown sugar, white pepper. ill put the amounts on here later.
remove the skin and drag the fish through the dry rub on all sides, with the remaining amount of rub coat the bottom of your container put the fish on top of that then the rest of the rub on top of the fish, (dont add any water to it) cover and place in fridge for 48 hrs.
i done mine and placed it in the fridge at 9:30 tues morning, im half way and this is what it looks like now,
all this water came from the fish, when its done curing ill wash it and soak it in cold water, they say for 90 min but i think thats going to be too long and id like to leave a hint of salt in it then place a towel down put the fish on it and let dry uncovered in the fridge untill its dry to the touch, the bottem of the fish needs to be protected in some way from the smoke building up, butchers paper or parchment paper, what im going to do is cover a part of a rack with tinfoil then turn it over and put the fish on it, that leaves a small gap under the fish so the smoke can get to all sides, put the fish in the smoker fill your AMNPS with pellets and light one end.
smoke time is 2-18 hrs, depends on the size and thickness and amount fish your wanting to smoke.
some say to vac pack after smoking to age, equalize,and mello the flavors, ill try to age it but that wont last.