by saucisson » Tue Nov 10, 2009 12:44 pm
I did my loin for 10 hours. I was careful to arrange the bin bag such that it didn't touch anything, as I was concerned about plasticisers in the plastic. The bin bag smells nice and smoky and no plastic smell is apparent on the food. The biggest concern I would imagine with salmon is that if you wrap oily food in a plastic wrapping with plasticisers in it the oil picks them up, which is why some cling films aren't safe with salmon or some cheeses. So you should be fine smoking the salmon like that WW so long as the bag doesn't contact the fish.
Dave
PS I liked the weatherproofing Ian, a beneficial side effect of the bin bag is it was waterproof
Curing is not an exact science... So it's not a sin to bin.
Great hams, from little acorns grow...