My dad loves smoked salmon - not the red-raw type for bagels and cream cheese, but the cooked kind. I would like to make some for him, but would like any help with temperatures and times of smoking. I've seen several recipes for cures (I'm assuming the fish should be cured first) but if anybody has any links or recipes for this, it would be greatly appreciated. (Thanks Habs, by the way, for your suggestions for my adventures in ham making - it turned out great). Thanks all.
Hi BFG and welcome to the forum.
Here is a link for you for the best salmon I have tasted.
http://www.susanminor.org/forums/showthread.php?t=105
HR