I've read here that it is possible to use the smoked bacon cure on salmon to produce ersatz smoked salmon. I have also read somewhere that extra smoke powder is useful- where can I get some? I will get round to setting up my smoker before summer but am curious what the result will be with bacon cure, also I'm thinking I could finish off with the real smoke, reducing the time required in the smoker.
incidentally if anyone is within striking distance of London you can pick up salmon for next to nothing at Billingsgate on a Saturday morning, especially if you leave it late (seven o'clock!).Good to practice on if they are coming out at well under �1 a Lb. Dependant on market conditions you can get real bargains with cod and haddock, by the stone, and the quality is superb.