How to Smoke Salmon
After the fish has been refrigerated in brine for six hours, take the pieces out one by one and rinse them gently in cold water. Don’t scrub them or disturb the flesh, just get the heavy deposits of brine off.
Once rinsed, drain and set the fish on a rack to dry at room temperature.
Let the fish dry about 4-6 hours. You don’t want the room temperature to be too hot or too cold. Good airflow around the fish is helpful, you can even use a small fan to help the process if you’d like.
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