I picked up an A-MAZE-N Smoker the other day and cold smoked some cheese. The cheese is still resting but the pieces I picked at early have been great. Obviously, I want to try cold smoking some other items and Salmon is high up on my list of things to try. Here's what I am thinking...
1. Dry Salmon with paper towel
2. Lay out saran-wrap piece
3. Mix together enough Salt and Brown Sugar (2:1) to get good coverage on the Salmon pieces
4. Thick coat of Salt and Brown Sugar mix on the salmon
5. Wrap Salmon pieces in saran-wrap to cure for 10-12 hours in fridge with some weight on top of the pieces
6. Drain liquid from bag and rinse salmon to remove dry cure residue
7. Let salmon dry in fridge uncovered until tacky ~12 hours (form pellicule)
8. Smoke in BGE with A-MAZE-N filled with some combo of Oak/Apple/Maple pellets for 6 hours
9. Vacuum-seal pieces for eating later
I am planning to vacuum seal small pieces to have for lunch at work throughout the week, should I fillet them before curing or after smoking?
If I cut the fillets prior to curing I would assume that the amount of time needed for each step (aside from maybe the pellicule step) can be lowered a bit?
For forming the pellicule I have seen some suggest to just leave the fish on the kitchen counter instead of fridge and give it 2-3 hours to form... any thoughts?