Cold smoked coho and sockeye salmon

[SonnyE]

Sorry to hear about the heart trouble. Seems you got a handle on it, though.

For cold smoked fish i only use salt and black pepper (dry cure).

For cooked/smoked fish i add garlic powder.

Thanks, too much steak and tators I guess. LOL!:D

I did the same thing for 50 years. Just season the way I would on my plate, then smoke.

Till I came here.
Now I'm playing with all sorts of new-to-me stuff.
I like the old fashioned salt-brown sugar cure for my Salmon. 1-4 ratio. But I've been using a lesser amount than the 1 of salt. Like a .75 - 4 ratio. (IE: 3/4 cup salt - 4 cups Brown Sugar)

Or Bear's recipe, which is delicious! I did several pieces, then Vacuum packaged the rest for reheating Sous Vide, with some Dill and a painting of Lemon Juice.

I even ventured away from my lifetime use of Hickory... :eek:
I've been completely corrupted!:confused:

 

[atomicsmoke]

The tails and bellies with some trout....hot smoked.

 

[SonnyE]

YUM!
I'm going to do a cold smoke tonight.
But very tiny by comparison. :oops: