Had a go at curing and cold smoking a side of salmon and a couple of fillets of cod yesterday.
The 1Kg salmon was dry cured using the recipe suggestion on this board for about 7 hours, rinsed, soaked for 5 mins and air dried for a further 18 hours, then 5 hours of cold oak smoke, at approx 20C. The salmon lost about 7% weight after curing plus a little more/negligible as a result of the smoking.
The cod was brined for 10 mins then air dried for about 9 hours then cold smoked as above for 5 hours. Negligible weight loss.
Everything seemed to go ok and the fish certainly smell smokey! Will try them both hopefully tomorrow.
Sorry no pictures.