From 2011:

I’ve written before about cold smoking food and there’s even a full review of the smoker that I use – it’s simplicity itself to use. However, I realise that there can be a tendency to worry or even panic the first time you smoke something like a salmon. Questions like, should I brine or dry cure it? What brine or cure should I use? What strength should it be? How long should I cure it for? So, here’s a breakdown of what I did with the salmon I smoked for Christmas.