I am planning to make some salmon bacon at some point in the near future, and I thought I would check in to see if anyone has experience doing this before I 'go it alone'.
I found this thread ( http://www.smokingmeatforums.com/t/119214/salmon-bacon )
and have done some reading.
Based on limited understanding so far, I plan to do a long cure (1-1.5 days per lb of fish), and then a fairly long cold smoke. I will read more detailed bacon curing threads when the time comes, but if anyone has any experience doing this I would love to hear about any "do" or "do not" lessons you care to pass along.
I found this thread ( http://www.smokingmeatforums.com/t/119214/salmon-bacon )
and have done some reading.
Based on limited understanding so far, I plan to do a long cure (1-1.5 days per lb of fish), and then a fairly long cold smoke. I will read more detailed bacon curing threads when the time comes, but if anyone has any experience doing this I would love to hear about any "do" or "do not" lessons you care to pass along.