When I got my BDS a few months ago the first thing I tried was cold smoked salmon. I did it with the smoke generator in the smoker with ice and the temp. went to 130*F. The salmon tasted great but it was baked and flakey.
This week I got the Bradley Cold Smoke Adapter. I only dry cured a 1 1/2 lb. salmon fillet because I'm still learning. I smoked it 2 hours 40 min. over apple. The temp inside the smoker was 68 to 70 the whole time. It is delicious! It has great flavor and a rich, silky texture.
1. Does cold smoked salmon retain texture if frozen? I'd like to load the smoker up next time.
2. Instead of a dry cure, would a brine cure give it better texture? Has anyone tried both?