My first attempt at cold smoked salmon was less than successful. I used a dry cure consisting of kosher salt, brown sugar, and TQ. The smoke flavor was about right but the filet ended up like a piece of rubber. So much so that I ended up throwing it out. Has anyone had this experience? I'm thinking that next time I'm going to try more of a wet brine/cure. I've enjoyed so much success with hot smoking that my failures with cold smoking are kind of reality check...

Need more details.

How did you prep the salmon (fresh or farm raised; filets or full side)?

How did you cold smoke? (smoker, time, temp)

Cold smoking is a whole different bird, so we'll try to help.

Smokin'

Sorry it took so long to reply. I've misplaced my notes on this smoke so here is my recollection. I used a store bought, probably farm raised 1lb sock eye salmon filet which was frozen at one time but was thawed the day before, I removed the skin. I used a dry cure from the forum which called for brown sugar, salt and TQ, I don't remember the proportions. I completely covered the filet with the cure and let it cure for 12 hours inside a large storage bag in the fridge. I then removed the filet from the cure and rinsed. I allowed it to air dry in the refrigerator for a couple of hours. It was dry to the touch. I prepared the smoker for cold smoking by inserting the baffle with the pan of ice on top and placing the filet on the rack. I turned the smoker to 250* for 20 minutes then turned off. Cold smoked it using about 1oz of alder wood for 1 hour and 15 minutes. The internal smoker temp never exceeded 90*. I removed the filet, and after cleaning up the smoker, sampled the salmon. I guess I was expecting the texture to be a little dryer. Maybe my expectations aren't what they should be? Thanks again for the advice.

Jeff