According to this site. http://www.meatsandsausages.com/fish/processing/curing if you use a dry cure mix... The processing time is shorter as fish does not need to be dried before the smoke is applied. Is this true? You don't have to form pellicle when cold smoking? If it is, then I'm sure I missed it in all the threads. Sadly, missing things is not hard for me to do. I'm getting ready to try for my first time, cold smoking a salmon fillet. Will be smoked at under 60* down to 40* for 8 hours or so. Then cooked to safe IT.