Fred wrote:
On 7-Sep-2009, "Don Phillipson" wrote:

Brining is prerequisite to smoking (strong brine
for cold smoke, mild brine for hot smoke). Before

I make a nice mild brine and smoke my trout 3-6 hrs
Lemon and garlic in various forms are essentail ingredients
I will sometimes use a little soy sauce as a partial salt substitute

I have a sceret recipe for smoking including some whiskey
Its a big hit!

We also cook w olive oil -
We can try to replace the fat comtent w olive oil
but sometimes its worth it to add a little butter just for flavoring

I would like to know more anout cold smoing
Can you elaborate a bit - ?
I tried it w some sockeye salmon (lox) but then I was afraid it would be
undercooked or smoked so I smoked them as normal a for a litte less time
I would like to know more about and have more confidence in cold smokimg?

Fred

Hi Fred,

Just pan frying. Margo is allergic to smoke, so I have
to stay away from smokers.

Thank you for the tips!
-T