how does your salmon turn out? this is one thing i am very interested in
doing, Lee
"Nonny" > wrote in message
...
>
> "Theron" > wrote in message
> ...
>>
> .
>>>
>>> Kent
>> Will the Bradley smoke at as low a temp. that you need for "cold smoked
>> salmon"? I think you basically need room temperature smoke, to avoid
>> cooking the salmon. I've kind of given up on that. The next time I get
>> some good fresh wild salmon I'm going to make gravlax and cover the
>> surface with a bit of diluted "liquid smoke".
>>
>> Horrors,
>>
>> Ed
>
> Dunno about Kent's but we live in LV and the typical summer air temp alone
> can be well over 100f. When I cold smoke, I use meat or food right from
> the refrigerator. Most smoking, for what I do, can be accomplished in an
> hour or so. . . more can be counterproductive. I tend to cold smoke the
> small or thin things, like bacon, salmon, nuts, jerky etc., and am happy
> with the results. So far, I've not killed myself with bad food, since the
> temp rise from about 38f to "whatever" in an hour or so doesn't seem to be
> enough to let bacteria grow. If someone lives in a freezing, wild and
> desolate place like KC, Fairbanks or Billings, that might work even more
> in their favor. <grin>
>
>
> --
> Nonny
>
> Government is the great fiction
> through which everybody endeavors
> to live at the expense of everybody else.
>
>
>
>