Hey Folks,
Curious if anybody cold smokes salmon and has a go to recipe or advice on using the right fish. We hot smoke salmon at 165 degrees on the Traeger up to about 128-130 or so every week for breakfast bagels but I sure would like to cold smoke it. I have always just heard that using reputable fish sellers is key and I am not sure that Kroger qualifies. Any tips/tricks/horror stories to share would be appreciated.
Thanks!
Caleb
Curious if anybody cold smokes salmon and has a go to recipe or advice on using the right fish. We hot smoke salmon at 165 degrees on the Traeger up to about 128-130 or so every week for breakfast bagels but I sure would like to cold smoke it. I have always just heard that using reputable fish sellers is key and I am not sure that Kroger qualifies. Any tips/tricks/horror stories to share would be appreciated.
Thanks!
Caleb