On 2021-01-12 8:55 a.m., Gary wrote:
> Dave Smith wrote:
>> I have made cold smoked salmon several times. There are several steps.
>> You start by packing the salmon in a mixture of salt and sugar.Â* It sits
>> for `12 hours. Then it gets rinsed and put into a saturated brine
>> solution for 12 hours. When it comes out of that it gets rinsed off,
>> dried, and brushed with sugar and booze, drying between each coat.Â* It
>> takes about 30 hours, but there isÂ* only about 10 minutes of work
>> involved.
>
> OK, I'm curious. ASSuming you start with raw salmon, where is the
> "smoked" part?
>
>
>

It is cold smoked. Once the booze and sugar stage is complete smoking is
actually option. If you do smoke it, it gets only about 10 minutes at
110F. Again.... time but nor work.