I picked up a salmon fillet at Walley World and decided to try and cure it. Packed it in salt & brown sugar for 24 hours, rinsed 1 hour, then cold smoked on the egg for 1 hour. Couldn't help but take a little taste and it was very good. However, I vac packed it up and decided to wait a week before tasting again. I figure it is like smoked cheese and needs to rest awhile to get the full smoked flavor. Anyone have any advice or tips with this method? I probably should have smoked longer but my chips in a can started burning a little fast and heating up the egg. I wanted to keep the temps below 80 degrees during the smoke.