Hi. I am new to smoking and have built a double whisky barrel smoker. I have an outside smoke source generator.
I salted a 500 gm fillet of salmon for 4.5 hrs and left to dry for 12 and smoked it for 12 hrs. My smoker temp was 16 degrees cel. The salmon has been in brown paper in fridge for the last 12 hrs. Do you think it is going to be edible.