I have found that if the skin is left on, the salmon developed a distasteful fishy flavor derived from the skin. To speed up the process we took some advice from Steven Raichlen. My question is more on using your Big Green Egg though. These classifications are based on temperature. Keep the door open and set a fan in front of the oven (pictured below). And thank you for the suggestion with using alder, next time we’ll give it a try. A long bath in a highly saturated brine causes the proteins to denature…it modifies the structure of the salmon flesh. Remove the salmon into a clean container, or reuse the rinsed out brining container. Smoking salmon time and temperature should be 1 hour and 220 °F respectively to get the best result out of your Salmon filet. 10-20°C or 50-68°F is a cold smoking temperature suitable for meat, seafood or dairy. Give it a try and let us know how your salmon turns out! Puncturing the skin or carefully scoring it with a razor blade will ensure more even brining and curing. It can take several hours and up to overnight for the pellicle to form with this method. As the salmon cures, the remaining salt in the flesh evenly redistributes, preventing you from having salty-centered salmon. Slice off a piece and gently cook it in the microwave before you taste. One option is to cold smoke. Simmer for five minutes, cover the pan, and then cool to room temperature. "So what exactly is involved in cold smoking salmon, and how long does it take?". Fresh salmon and previously frozen salmon are not equals when it comes to cold smoking salmon. One week at minus ten degrees Fahrenheit kills parasites that would otherwise survive brining and cold smoking. That two-pronged question came by way of the Smoker Cooking contact The best I've found is the Bradley Smoker, which can cold smoke, but tends to run too hot unless steps are taken to keep the temperature lower. So are you ready? Again, if it doesn't float, add another 1/4 cup of salt. The smoke comes from combustion at temperatures that are high enough to cook the meat. Prepare enough aluminum foil to cover the fillet on top of a sheet pan and set aside. Leave space around the outer edges of the rack, too. The pellicle is a dry, thin layer of proteins that were liquefied during brining. Pat completely dry, place fillet on a wire cooling rack over a sheet pan and refrigerate uncovered until a pellicle forms. We used a bag of dry beans we use for blind baking pie shells. Too cold and it slows the brining reactions, and if too warm it could allow bacteria to grow…over 40F is getting into the danger zone. Moisture will have been drawn out of the salmon, the flesh will be more firm, and the color more intense. For more on salmon temps, as well as other seafood temps, take a look at our recommended temperatures for seafood! You may have needed to rinse the salmon a bit more. If the pin bones are there, you’ll feel the ends, evenly spaced between the head end and the tail end. It’s then brined and cured, before smoking at a low temperature of 80°F for approximately 5 hours… I used my barbell weights in pie tins…..perfect fit! It’s obvious that a little salt and sugar will add flavor to the fish, but what’s going on under the surface is worthy of a little scientific exploration. If you don't have a vacuum food sealer, by all means find one. Smoked salmon in all its forms is considered festive fare, and is perfect for a special occasion brunch or a luxurious cocktail snack. Combine all of the ingredients in a large pan and heat to a boil. I have a large BGE and am not sure I can hold that low of temperature without it going out.