Well i have been dying to make some cold smoked salmon for a long time now but with out the means to cold smoke and no funds to buy a cold smoking unit it was impossible till now. Thanks to smokingmeatforums.com and Todd for providing me with a AMNPS as a prize for the Oct. throw-down.
Anyway this is what I came up with. I dry cured the Salmon for about 14 hours for a 2 pound piece with
1/4 cup kosher salt
1/4 cup table sugar
1 tablespoon black pepper
2 teaspoons paprika
2 teaspoons Cayenne pepper
a bunch of chopped fresh dill.
After curing it i washed it and left it to dry overnight in the fridge then the next morning i loaded the AMNPS with cherry wood and let it smoke for 8 hours at around 75 degrees. BTW i used less than half of the pellets!! damn this thing work good thanks Todd once again. I also smoked a one pound piece of Cheddar for 2 hours.
After Curing for 14 hours or so.
I also did some hot smoked salmon cause my wife isn't really in to cold smoke salmon