I read through the posts on smoking salmon and really was unclear on what to do. This is pretty much my first attempt on smoking salmon.
I want the salmon to turn out like what one would buy at the store already smoked.
I was wondering on the time to smoke it and the internal temperature of the fish when done. I want it dense and dry not unlike jerky, but not as dried out. I want it to last a week in the fridge. I got some smoked salmon from Pike Place Market in Seattle and it was such a treat in my salads for lunches. I was thinking that I can do something like that myself.
What temp should they be smoked.
How long to brine and air dry. I did read some good posts that seem reasonable on that subject.
Thanks for any help.