Ripple Posted January 31, 2021 Share Posted January 31, 2021 Hi, I have been reading the threads about cold smoked salmon and am keen to give it a go. The temperature for next weekend is not going to get above 4ºC with humidity at about 80%, so, I am planning to raise the temperature in my smoker to 20ºC but this will drop the humidity to just over 30%. I am planning to weigh the fish to determine when it is ready but just worried that it will dry out too quickly, or am I over thinking it? Martin 1 Quote Link to comment Share on other sites More sharing options...
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