Recently got into curing salmon, and now I want to cure them cold smoke that salmon. Problem is that I can’t figure out a way to cold smoke since its regularly +80 out now and I only have an offset. Can’t keep the temperature low enough.
So my question is; will the flavor transfer if I just throw in a pan of salt/sugar mix into a smoker, cook my brisket or whatever, then finish my cure mix with dill/citrus/whatever and then cure my salmon? Or does not enough flavor transfer?
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