Well, using that site's explanation both the dry curing, and not having to dry to pellicle stage, would save a bunch of time overall.
My only question was "is it true you don't have to form a pellicle when cold smoking fish"? I thought it strange,
but I thought I would ask if anyone has ever done it that way. That's why I love this forum. I can debunk the outside site's information, or get clarifying explanation.
Maybe it's because smoke doesn't adhere so fast at cold temps, that it is okay to skip the drying first?
I don't know. Just asking about that statement.
I wasn't asking about brining, however, you've got me curious why you brine both dry and wet when making your smoked lox.
I've never had Lox, but it sounds good, and may try it someday. I always thought it was just salted and pressed, in fridge for a long time, then rinsed and sliced to be eaten raw.
What is the advantage to cold smoke fish before cooking it? How safe is this method?
I don't know the advantages, other than I am trying to reduce my excess "skin leather" on the flesh side of my fish that I get when I smoke it in my offset smoker. If I can cold smoke it to color and smokiness I like then cook it to finish, I may end up with salmon that doesn't need a chainsaw to break it. LOL
Safety? Method from a trusted member who does sell his cold smoked salmon to public and restaurants. His salmon has been inspected and tested at labs for safety.
So much to learn, and so of short of time left.... I wish I had gotten into this smoking stuff when I was 20 or so :)