Wife and mother in law love cold smoked salmon, so I made a couple for them. Started with 2 filets from the local fish market. Did a 24 hour dry brine of salt, brown sugar, and cure #1. Rinsed after 24 hours, patted dry, then back in the frig for around 18 hours to get a pellicle. Here they are just before smoke. In the small cedar smokehouse Pulled them this morning with a bit of smoke still coming from the A-MAZE-N tray. Had to sample some before packaging. Not too bad, and I don't really care for salmon! The test will be when the bride wakes up and gives it a taste! Smoked with alder pellets and the temp in the small smoker never got over 72 degrees.