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smoked kippered Salmon

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Peggy
Peggy Posts: 122
edited November -1 in EggHead Forum
Hi fellow eggers..I have alder wood. I have two green eggs. Do I have what it takes to cold smoke some salmon filets direct from Alaska? I am looking for some advise that includes initial brining, smoke set up, temperatures, rub etc. I don't need to cold smoke if you have another alternative that will yield a richly smoked kippered salmon. My intent for the final result is to offer this rich delicacy as an appetizer, a dip, on a pizza or spread. I have done some research in the archives and found some good ideas. However, I know you eggspert eggers out there can help me. Feel free to email me. Thanks much fellow eggers. It has been a while since I have posted...so I am looking for your support. Yours Truly - Peggy
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