How many hours to do smoke salmon?

Smoking salmon is a process that can take anywhere from 8 to 24 hours, depending on the desired level of smokiness and the type of smoker being used.

Hot smoking salmon, which involves cooking the fish at a higher temperature (around 225°F), typically takes 2-3 hours.

Cold smoking salmon, which involves smoking the fish at a lower temperature (around 80-100°F), can take up to 12 hours or even longer.

Here is a general timeline for smoking salmon using a cold smoker:

- Brining: The salmon is first soaked in a brine solution for several hours or overnight to help preserve it and add flavor.

- Drying: The salmon is then dried in the refrigerator for several hours or overnight to help reduce the moisture content and allow the smoke to penetrate better.

- Smoking: The salmon is hung on racks in the smoker and exposed to smoke for 8-12 hours or longer, depending on the desired level of smokiness.

- Cooling: After smoking, the salmon is cooled for several hours or overnight to allow it to set.

Once the salmon has been smoked and cooled, it can be stored in the refrigerator for several days or in the freezer for several months.