Recent content by efursten

Thanks. It still tasted good, although the cold smoke texture isnt there.

Sorry for late reply. Photo attached. It has lost all translucence, and crumbled when slicing. Yes, the smoke generator is electric powered. I think the sun was also shining on the smoker, causing it to warmup despite cold weather.

Hi, it is a Bradley smoker, with the main element unplugged. I did not separate the smoke generator from the smoker. It was a cold day, and on warmer days it has gotten up to 85, so I don’t know why it got so hot this time. Thanks!

Hi all, First time poster. This is probably discussed elsewhere but I can't find all the info, so I apologize if it is repetition. I have a batch of cold smoked salmon, completed: 6lbs of fish (frozen sockeye), 2 lbs of 50/50 sugar/salt dry brine for 18 hours. It got very soupy/syrupy...