Hi
I have been smoking salmon for well over 20 years following this method:
Salt the tray - lay the salmon skin side down on the salt - salt well the flesh side of the salmon - leave in fridge for 8 hours - wash salt off well - put back in fridge on racks to dry over night / day - place salmon in the smoker and smoke - take out of the smoker and place in the fridge for 5 or so hours before vac packing.
this has always worked well with no problems. However the last two lots of salmon have come out pappy and not firm at all, almost as if they haven't been salted. Taste is fine but the texture isn't..any ideas????????????????????????????????????????????
Cheers WW