Keeping the Essential Foods going

[Devonian]

MB, in my ignorance where does salt the come into the smoking process?

My understand was you needed to fillet the fish (or meat) into fine strips and then you would hang the strips in a smoking shed/cabinet from where the heat would dry out the fish/meat without actually cooking it and smoke would then work to seal and preserve the fish.

As you stated this would takes hours/days and you should be using hardwoods rather than sappy pine to avoid depositing tars onto the produce.

This really is something I should know about, but don't, its a process my grandfather and his family were actively involved in with the Herring industry for his entire working life!