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Depending on your electric smoker, it may be possible to cold smoke fish, but the process takes a lot longer. Cold smoking salmon, fundamentally, is a simple – albeit time-consuming – process. Not all smokers can work well in smoking cold salmon. I love cold salmon; hence I had to research on the best cold smoker for salmon. The purpose of brining fish before smoking it is threefold. Choose your cold smoker wisely. The right smoker for cold salmon should operate at low temperature. A cold smoker is generally used to fulfill this purpose. Cold smoking is a convenient way of flavoring and preserving food. Smoking cold salmon requires low temperature. There are several smokers in the market I tried, but not all of them were great. The main objective of cold smoking is to infuse the raw meat, fish, or eggs with an exquisite smoky flavor and transform it into delicious treats for a party. Many "fish smokers" run too hot for making cold smoked salmon, though they are great for hot smoking salmon. At Browne, from the preparation to the final packaging, our smoked salmon varieties take days to make per batch. Released in 2010 it is now used by top chefs, fishermen, hunters and “foodies” around the world to add a wonderful smoky flavour to foods such as fish (Salmon, Haddock, Kippers, etc), bacon, hams, eggs, cheeses, beef, venison, salami, butter, salt and nuts. It consists of the traditional stages; preparing the fish, curing, smoking, and slicing and packaging. The Smokehouse Products Big Chief and Little Chief smokers operate at around 160F, and they're not adjustable…that's way too hot for cold smoking salmon. The brine adds flavor to the fish, keeps it moist during cooking, and prevents it from breaking apart during the smoking process so it’s vital no matter how to choose to prepare it.. Can You Cold Smoke Fish? 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