"RegForte" wrote in message
. ..
Gil Faver wrote:

can you point me to any good threads, tutorials? thanks.

I've used these methods with very good results

Hot Smoked
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http://www.3men.com/threemen1.htm

Cold Smoked
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http://www.sausagemania.com/loxmania.html

http://www.kasilofseafoods.com/Smoking/cold-smoked-lox.htm


When I've tried to make cold smoked salmon, I make gravlax, a Swedish cured
salmon, similar to below, though lately I've been using a bit of
nitrate[Morton's Tenderquickj]. You don't have to brine cure it, though most
recipes call for that. I think dry cured salmon tastes quite a lot better
than brined salmon.
http://www.foodnetwork.com/food/reci...6_7648,00.html
Following that you smoke at the lowest temp. you can get your smoker to go.
You don't have to smoke longer than 1-2 hours with thin slices of fish.
BTW, you should freeze the fresh salmon before doing anything to rid it of
the parasites.

Kent