I am planning on trying some cold smoke salmon for the first time using the cold smoke adapter.
Having read a few threads/recipes I am wondering if it is best to freeze the salmon before or after the brine/smoke process?
Ideally I'd prefer to freeze it afterwards as I won't be able to eat it all at once!
Maybe I can freeze the salmon first, then brine + smoke it, then freeze it again? Or is it a big no-no?
I don't know about cold smoking, I haven't tried it yet, but with hot smoking I always use frozen salmon, thaw, smoke, vac seal and freeze again.
Good question - I think it should be safe since it has been smoked. But hopefully someone that knows for sure can chime in here. Don't want to take any chances.
My current supply is freeze/smoke/freeze. Works just fine.
Tom
Thank you all for your answers!