Thanks SpyGuy 4yur LOX

[Pesu (Fumeur Pierre)]

What a treat. I've never had so much smoked salmon at my finger tips.
I read and re read the detailed instructions for SpyGuy's lox. Detailed is the operative word and so well done. I appreciate the time and energy.
So I collected and froze some Atlantic, Coho salmon fillets and a large, by my standards, speckled trout. No guys I did not catch these myself, only in my dreams.
Here are my comments:
I didn't have the heart to cut off and discard the thinner tails so I left them on to see what may happen. I followed Spy's instructions to the tee so that if I had problems I could make alterations to the documented and tried method.
Temperature was an issue and it did get up to 100F but did not seem to effect the product in the end. I would open and close the door  from time to time and unplug the smoke generator, ice replenishment in the catch basin also helped.
The smaller pieces coming from the tails are more salty and less tasty. That will be remedied next time with separate cure times for thinner pieces.
I bagged the batch and let them rest for two days in a medium cool fridge.
I purchased a new and very sharp knife for the next step.
With all the fillets now firm yet remaining flexible it was very easy to slice into the traditional thin slices (1/8") for my bagels and cream cheese and onion this weekend.
To be critical I  could say the Coho scored lower than the others, probably due to size. The Farmed Atlantic was better and excellent tasting and the large trout was the best, deep red and pink meat with a slightly oily texture....perfect.
The thicker and larger fillet slices just melt like choclate and there' not much, if anything I would change to this recipe.
Thank you Spy Guy for the work you put into this.
Next project is a Canadian Back Bacon batch.

[kataquaz]

Good morning Habs (your nickname reminds me of my fave hockey team!)

thanks for the pdf I guess I am one of those peeps that brought up the questions on IT