I've been having a great time with my first attempts at cold-smoking Salmon. I followed the advice that came with the baffle but have a few questions:
1. I have not found Tenderquick so have been using straight salt for the first two filets (painted with pure Maple syrup, in 'frig for 4 hours, pack with Kosher salt for 8 hours, rinsed/soaked in cold water for 1 hour then cold-smoke with Apple wood. Soaked in Canola oil for an hour or so afterwards. Came out great). Am I really at risk by not using it? It's just a preservative--correct?
2. How long can I keep this salmon?? It usually gets eaten-up pretty quick but curious how long it keeps in the 'frig in case there's bigger batches in my future (grin).
3. This last filet I used some brown sugar in the salt rub. I'm not sure if it imparted any additional flavor. I'd like a bit more flavor and curious if there's dry-rubs I should try.
4. Am I correct that brines have no place for cold-smoking?
Thanks all--appreciate your input and suggestions.
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