Should I bring my salmon before I smoke it on the smoker?

Question

It will be served with cream cheese, bagels and capers at brunch.

My taste preference is the dry, boxed smoked salmon you buy at outdoor stores, not the moist lox that's usually served on brunch buffets. FYI, that's what I'm shooting for by smoking my own salmon.

Answer 1

You don't have to really, but I probably would since smoking it will take a lot of the moisture out.

_edit_

Oh,yea, it will also help preserve the meat for a longer period of keeping.

Answer 2

Since smoking involves a long period at low temperatures (especially a dry smoke) If you don't brine it you run the risk of food poisoning.

Make a brine according to web recipies, I like plain salt and sugar best but you can use other additions as well. brine it overnight, before smoking let it dry ,forming a pellicule. This is important because the pellicule acts like velcro for the smoke. When smoking keep the temp as low as you can, around 90 degrees or so. If you see a white substance on the surface of the meat you have exceeded the temp and cooked the meat and it will no longer take any more smoke. at this point you may as well take it off, because all you are going to do is dry it and put a nasty tasting black substance on the surface of the salmon. It will still taste great.

Good luck and enjoy